Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Broccoli Casserole

Print recipe & shopping list
Broccoli Casserole
Submitted by:
Makes: 8 servings adjust
My Mom's recipe for broccoli casserole. We have had this every year for Thanksgiving and Christmas since I was a child.



Step 1

Bring a large pot of water to a boil.


  • 6 cups Broccoli Florets, cut into bite-sized pieces

Step 2

Lightly salt the water and add broccoli. Blanch for 1 minute. Drain in a colander. Run under cold water to stop the cooking and drain thoroughly again.

Step 3

Preheat oven to 350 degrees.


  • 1 can Canned Cream of Mushroom Soup, campbell's healthy request preferred
  • 1 cup Light Mayonnaise
  • 2 Eggs

Step 4

In a large mixing bowl, stir together the mushroom soup, mayonnaise and eggs.


  • 1 cup Velveeta, lite is fine
  • 14 cup Onion, chopped small
  • Black Pepper, to taste

Step 5

Cut Velveeta into small cubes and add it to the soup mixture along with the onions and some black pepper. Stir to combine.

Step 6

Add blanched broccoli to mixture and stir gently to combine.

Step 7

Spray 9x13 inch baking dish with cooking spray. Pour broccoli mixture into prepared dish. Smooth to make an even layer.

Step 8

Place into preheated oven and bake for 30 minutes or until broccoli is tender and the top is just starting to lightly brown.

Step 9

Kitchen Monki sign up