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Broccoli Casserole

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Broccoli Casserole
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Rating: 
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.

Directions

 

Step 1

Bring a large pot of water to a boil.

Ingredients

  • 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.

Ingredients

  • 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.

Ingredients

  • 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

Serve.
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