My mom made this broccoli cheese casserole every Thanksgiving when I was little. We kids could never get enough! If you have children or have some coming to visit you as guests this Thanksgiving, I guarantee that they will eat (and enjoy) this veggie dish. It's also fabulous with a Christmas ham.
Ingredients
- 1 can condensed cream of mushroom soup , 10.5 ounce
- 1 cup mayonnaise
- 1 large egg , beaten
- 0.25 cups chopped onion
- 3 packages frozen broccoli florets , 10 ounce
- 8 ounces shredded sharp Cheddar cheese
- salt and pepper to taste
- 1 dash paprika
Instructions
-
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
-
2
Whisk condensed soup, mayonnaise, egg, and onions together in a medium mixing bowl until combined.
-
3
Place frozen broccoli florets into a very large mixing bowl and break it up if necessary; add soup mixture and mix well to coat. Sprinkle with cheese and mix well; spread mixture into the prepared baking dish. Season with salt, pepper, and paprika.
-
4
Bake in the preheated oven until cheese has melted and the casserole is golden brown on top, 45 minutes to 1 hour.
-
5
Serve and enjoy!
Nutrition Facts
Per serving
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