Broccoli Caserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 164.0
  • Total Fat: 9.6 g
  • Cholesterol: 63.0 mg
  • Sodium: 210.3 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 7.8 g

View full nutritional breakdown of Broccoli Caserole calories by ingredient
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Introduction

A great way to add vegetables to a meal for picky eaters. We have this at every thanksgiving and when we camp out. You can add crushed crackers to the top or french's crispy onions to make it a bit more like green been casserole (not included in the nutritional info provided). A great way to add vegetables to a meal for picky eaters. We have this at every thanksgiving and when we camp out. You can add crushed crackers to the top or french's crispy onions to make it a bit more like green been casserole (not included in the nutritional info provided).
Number of Servings: 8

Ingredients

    2.5 cups of broccoli, cut into pieces (can use fresh or frozen)
    1 cup chopped onion
    1 can of cream of mushroom/or cream of chicken, /or cream of onion soup (low sodium prefered)
    2 eggs, lightly beaten
    1 cup fat free mayonnaise
    1 1/2 cup shredded (low fat or 2%) cheddar cheese/or Swiss/or both
    1 stick light butter, cut into pieces
    black pepper

Directions

Preheat oven to 375F. Butter a casserole pan or mist with cooking spray.

If using fresh broccoli: steam broccoli until crisp-tender, 7 minutes then transfer to a bowl of ice water. If using frozen cook the broccoli 3/4 of the way.

Mix soup, eggs, mayonnaise, cheese, butter, onion and pepper in a saucepan and cook over medium-low heat, stirring constantly, until melted and combined, the eggs will start to cook some.

Drain broccoli (if needed) ; spread evenly in the buttered baking pan. Pour cheese mixture, stirring once or twice to cover the broccoli. Bake for 30 minutes.

If desired can top with crushed crackers or French's crispy onions during the last 5-10 minutes of backing to make it more like a green bean casserole.

Makes approximately eight 3/4 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user QUEENNOISE.

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