Broccoli Casserole

Broccoli Casserole might be just the side dish you are searching for. This recipe makes 10 servings with 327 calories, 8g of protein, and 27g of fat each. For 68 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Winter will be even more special with this recipe. This recipe from Foodnetwork has 81 fans. If you have mayonnaise, eggs, crackers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 58%, this dish is solid. If you like this recipe, you might also like recipes such as Broccoli Casserole, Broccoli Casserole, and Broccoli Casserole.

Servings: 10

Preparation duration: 10 minutes

Cooking duration: 35 minutes

 

Ingredients:

2 (10-ounce) packages frozen chopped broccoli, cooked and drained

2 tablespoons butter, melted

1 (10 3/4-ounce) can condensed cream of mushroom soup

2 cups crushed crackers

2 eggs, lightly beaten

1 cup mayonnaise

1 cup grated sharp cheddar

Equipment:

baking pan

oven

mixing bowl

Cooking instruction summary:

Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray. In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.

 

Step by step:


1. Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.

2. In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs.

3. Mix well with a metal spoon.

4. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers.

5. Bake for 35 minutes or until set and browned.


Nutrition Information:

Quickview
327k Calories
8g Protein
27g Total Fat
13g Carbs
8% Health Score
Limit These
Calories
327k
16%

Fat
27g
42%

  Saturated Fat
7g
49%

Carbohydrates
13g
4%

  Sugar
2g
3%

Cholesterol
61mg
21%

Sodium
585mg
25%

Get Enough Of These
Protein
8g
16%

Vitamin K
100µg
96%

Vitamin C
50mg
61%

Phosphorus
159mg
16%

Manganese
0.28mg
14%

Calcium
135mg
14%

Folate
53µg
13%

Vitamin B2
0.2mg
12%

Vitamin A
598IU
12%

Vitamin E
1mg
12%

Selenium
6µg
10%

Iron
1mg
8%

Zinc
1mg
8%

Potassium
260mg
7%

Fiber
1g
7%

Vitamin B1
0.11mg
7%

Vitamin B6
0.14mg
7%

Vitamin B5
0.65mg
7%

Vitamin B3
1mg
6%

Copper
0.12mg
6%

Magnesium
20mg
5%

Vitamin B12
0.25µg
4%

Vitamin D
0.33µg
2%

covered percent of daily need
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Related Videos:

Broccoli Casserole Dip | Delish

 

Broccoli Corn Casserole Recipe - Amy Lynn's Kitchen

 

Fresh Broccoli Casserole -- Lynn's Recipes

 

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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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