The taco meat mixture was folded up in flour tortillas and baked for a short while. My family adores them.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 1 2-quart casserole |
Ingredients
- 2 large eggs
- 2 (10 ounce) packages frozen chopped broccoli, thawed
- 1 onion, chopped
- 1 cup mayonnaise
- 1 cup condensed cream of mushroom soup
- 1 cup shredded Cheddar cheese
- ½ cup butter, cut into pieces
- ¾ cup crushed buttery round crackers (such as Ritz®)
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Beat eggs in a large bowl; whisk in broccoli, onion, mayonnaise, condensed soup, Cheddar cheese, and butter until well combined. Spoon into a 2-quart casserole dish; sprinkle with crushed crackers.
- Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.
Nutrition Facts
| Calories | 546 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 16 g |
| Sodium | 775 mg |
| Sugars | 4 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great recipe; it’s been around for many years. Be sure to not use the entire can of mushroom soup, as this might make it too moist or runny. It only calls for a cup and it would be easy to throw in the entire can since most recipes do. Enjoy!
I added more ritz crackers and wish I added more onions but delicious!
Tried using a half-can of the soup due to the salt, and half of the mayo. Are there suggestions for not using the soup but some other type of sauce? Maybe a basic white sauce with the cheese in it? We have a couple “strictly no-mushroom” folks at our table! I used fresh broccoli but the frozen broc-cauli mix would be awesome too.
This is the same recipe I received from my MIL, it’s always a hit with family and friends at dinners or potlucks. It’s also a way to get my picky granddaughter to eat some vegetables! Only change, I use much less butter to coat the ritz cracker crumbs.
Of course butter is delicious but this amount of butter is overwhelming. The casserole is swimming in grease. I wouldn’t use any butter except to grease the casserole dish. Otherwise the flavor is good.
We changed this slightly by adding some crumbled bacon in it and using a broccoli cauliflower blend, and aside from being a bit salty from the bacon, it was excellent.
I made it as a side dish for Christmas dinner. Everyone loved it, and my hostess said it was even better than her mother-in-law‘s recipe. Her mother-in-law was known for her broccoli cheese casserole! I followed the directions exactly, including one cup of the soup, but I used cream of celery soup. I also used 1/2 teaspoon of minced garlic instead of the onion, and kraft 5 blend shredded cheese instead of cheddar cheese. I only did that because I was out of the original ingredients, and the grocery store was a madhouse! LOL! Will definitely make again – thanks, Rach!
Om nom. This was delicious. I didn’t have any cheddar, so I used parmesan instead. Will be making this again!
Too salty, too much onion, not cooked enough. Wasted.
This is a great base recipe. I suggest you make it as is and decide what, if anything, you’d like to adjust. I use half the mayo, half the butter, and no egg. It’s amazing. Thanks for sharing this with us, Rach!
I’m not really a cook but I l can follow directions Followed the recipe exactly but I agree I don’t think the egg was needed and maybe could have cut back on the butter. Added a few frozen mushrooms since I used cream of mushroom. Very good. Will make again
Amazing. I will make this over and over!
It is sooooo good!!
Did not change anything and everyone loved it, will make again
2 things that are not correct. You must COOK the broccoli first (that was not indicated), and the BUTTER is for melting and sprinkling over crushed crackers (it does NOT brown correctly if you don’t do this).
This was so good! The only change I made was I omitted the eggs. I don’t feel like it would add anything to the dish and was amazing with out it.
Delicious
I have been making this same recipe for more than 30 years. I had planned to make it Thanksgiving Day. I always keep cream of mushroom and cream of chicken in my pantry. Oooops. I had no cream of mushroom. All the stores were closed but that did not matter. I had just suffered a heart attack earlier in the week and I did not need to be out anyway. My children and grandchildren were coming. This is their favorite. I had an idea: I would use cream of chicken with herbs (the first can of soup I picked up). It was the BEST this casserole dish has been in the 30+ years I have been making it. Everyone agreed that although they thought it could get no better than before, it had surpassed even the best years.
Made this a few nights ago. The recipe is good but a couple of things I’ll be doing different next time. Using the full onion was too much. I would only use about half of the onion instead. Also there was too much mayo.
I used fresh steamed broccoli, sauteed mushrooms with EVO, garlic, thyme, oregano and margarine. Attitude dash of Worcester sauce, a splash of chicken broth, tightened it up with double strength cream instead of using cream of mushroom soup. We do not use onions, so I added about two cups of sharp cheddar a quarter cup of Parmesan along with the rest of the ingredients listed and baked it off in the oven at 400 degrees for about 20 minutes, turned out perfect. I have also mixed this with leftover quinoa before baking, excellent.
Delicious side. Family loved it. Will make again.