Broccoli Casserole

| March 25, 2018 | 20 Comments

Broccoli Casserole

Broccoli Casserole, as seen on Taste of Southern.
Follow our complete, step-by-step, photo illustrated instructions to make this Broccoli Casserole. It’s a Southern favorite, perfect for carrying to church socials, family reunions, or just to enjoy for dinner at home. Quick, simple, easy. Your family will love you for it. Printable recipe included.


Broccoli Casserole, slider.
Broccoli Casserole recipe.

Everybody loves broccoli, am I right?

Well, maybe not totally true, but this is one dish that might convert some of those that don’t. It’s just that good. And, it’s really easy to make.

Broccoli is one of the few “greens” that I can enjoy. I’m not a fan of collards and those leafy greens, but I can eat broccoli, brussels sprouts, and a little cooked spinach. How about you?

This is another recipe from my families “Stewart Family Favorites Cookbook” that was printed years back for our annual family reunions. I’ve posted many of those recipes here on Taste of Southern.

While the cookbook has a couple renditions of this particular recipe, I’m using the one that my cousin Lynette submitted. I think you’ll enjoy it should you decide to give it a try.

The recipe is another one of our Southern favorites. You’ll find it on those long tables of foods at many church socials, family reunions, or other such places. It’s also a quick and easy side dish for serving to the family at home, any day of the week.

We’re using frozen broccoli florets, but you can easily use fresh if it’s available. That would make it even better. Please let me know if you try it. I’ll look forward to reading your Comments in the section at the end of the recipe.

Ready to cook some broccoli? Alright then, let’s head to the kitchen, and… Let’s Get Cooking!


Broccoli Casserole, you'll need these ingredients.
Broccoli Casserole, you’ll need these ingredients.


Broccoli Casserole, cook the broccoli according to package directions.
Cook the broccoli according to the directions on your package.

We’re using frozen broccoli florets for this recipe. Just follow the directions on the package to prepare the broccoli, then place it in a colander to drain.

Typically, you’ll add a little water to a large sauce pot, bring the water to a boil, then add the broccoli. Let the water come back up to a boil, cover the pot and cook for about 8-10 minutes. But, check your package and follow those directions. Really easy to cook.


Broccoli Casserole, dice the onions.
While the broccoli is cooking, dice the onions.


Broccoli Casserole, grate the cheese.
Grate the cheese.


Broccoli Casserole, butter your baking dish.
Then, lightly butter your baking dish.

I’m using my OXO 2 quart glass baking dish for this casserole. The ingredients fill it up, but it does hold it.


Broccoli Casserole, add broccoli to dish.
Place the drained broccoli in your baking dish.


Broccoli Casserole, place mushroom soup in a mixing bowl.
Grab a large mixing bowl and empty the can of mushroom soup into it.


Broccoli Casserole, add the beaten eggs.
Add the two beaten eggs.

I’ve mentioned it numerous times, but I always suggest you crack any eggs that go into a recipe in a separate dish. That way, if any pieces of shell fall in, you can usually remove them pretty easily.

Use a fork to beat the eggs a bit before you add them to the bowl with the mushroom soup.


Broccoli Casserole, add the cheese.
Add the grated cheese. Cheese just makes about any dish better. Am I right? Smile.


Broccoli Casserole, add the onions.
Add the onions.


Broccoli Casserole, add the mayo.
Add the mayonnaise. Dukes is my personal preference of course.


Broccoli Casserole, mix everything together.
Stir everything together until it’s fully combined.


Broccoli Casserole, pour over the broccoli.
Pour the soup mixture over the broccoli.

I told you it filled up the dish.


Broccoli Casserole, top with the stuffing mix.
Sprinkle on a thin layer of the stuffing mix.

I’m using the Pepperidge Farms Cornbread stuffing mix. You could also just crumble up some of those round buttery crackers and sprinkle that on top.


Broccoli Casserole, dot the top with butter.
Dot the top with some butter.


Broccoli Casserole, baking time and temp.
Place the casserole, uncovered, in a oven that has been preheated to 350F degrees.

Let the casserole bake for about 35-45 minutes, checking near the end to be sure you don’t burn the stuffing mix on the top. It needs to be heated through until it’s bubbly hot.


Broccoli Casserole, remove and let slightly cool.
Remove the dish from the oven when the dish is bubbly hot and the topping has slightly browned.


Broccoli Casserole, enjoy.


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Broccoli Casserole recipe, as seen on Taste of

Broccoli Casserole

  • Author: Steve Gordon
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4 - 6 servings 1x
  • Category: Side Dishes
  • Method: Bake
  • Cuisine: American


Follow our complete, step-by-step, photo illustrated instructions to make this Broccoli Casserole. It’s a Southern favorite, perfect for carrying to church socials, family reunions, or just to enjoy for dinner at home. Quick, simple, easy. Your family will love you for it.



  • 2 packages, frozen Broccoli, (16oz-each)
  • 1 cup Mayonnaise
  • 1 can Cream of Mushroom Soup
  • 2 Eggs, well beaten
  • 1 cup Cheddar Cheese, grated
  • 1 medium Onion, diced small
  • ½ package, Pepperidge Farm Stuffing Mix
  • Butter to grease your baking dish and dot the top of the casserole before baking.


Preheat oven to 350F degrees

  1. Cook broccoli according to package directions. Drain
  2. Lightly butter a 2 quart casserole dish.
  3. Place the drained broccoli into the casserole dish.
  4. Add the mushroom soup to a large mixing bowl.
  5. Add the beaten eggs.
  6. Add the grated cheese.
  7. Add the diced onion.
  8. Add the mayonnaise.
  9. Stir ingredients together until well combined.
  10. Pour the mixture over the broccoli, spread out smoothly.
  11. Sprinkle a thin layer of the stuffing mix over the top.
  12. Dot the top with butter.
  13. Bake at 350F degrees for 35-45 minutes until bubbly.
  14. Remove from oven when done, place on folded towel to cool.
  15. Serve casserole while warm.
  16. Enjoy!


You could use some of those round buttery crackers on top if you prefer. Just crush them up and sprinkle over the top of the casserole instead of using the stuffing mix.

Keywords: broccoli casserole, broccoli, southern broccoli casserole,


Your Comments:

Have you ever cooked or tried our broccoli casserole?

I’d love to hear your thoughts on our recipe. It will only take a minute or two for you to leave your comments in the section below. Maybe just tell us what your favorite casserole style dish is.

Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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Be Blessed!!!


You might also like this casserole dish:  Chicken Casserole

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Category: Side Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (20)

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  1. Lauren says:

    Can I use breadcrumbs instead of stuffing? Thanks

  2. Hangfire says:

    Your addition of mayo and eggs puts this old standard over the top. Get the Duke’s, folks, it makes a difference.

    Thanks Steve!

  3. G says:

    This has been our favorite recipe for over 30 years. I had lost my recipe card, so was glad to find it here on your site. Thank you!

  4. Lilly Mason says:

    Great recipe. However, I made it ahead and froze the brocolli mixture in a gallon freezer bag. When it came time to use, I just defrosted it in the fridge overnite and then snipped a corner of bag and squirted the brocolli mixture into a dish. I used 3 tbs melted butter and mixed it with the stuffing and I froze that separately. Saved all the prep-time on the day I needed it, and I could be less in the kitchen and more with the family.

  5. Sandy says:

    Absolutely delicious! I used homemade garlic croutons instead of the stuffing mix and added 11/2 cups of extra sharp cheddar cheese, and I give this recipe 2 snaps in a circle LoL

    • Steve Gordon says:

      Hi Sandy, I’m happy you tried the recipe. The “cheesy” version sounds great. I’m glad you enjoyed it. Thank you for your visits and I do hope you’ll visit with us often. Be Blessed!!! -Steve

  6. Betty Goodman says:

    Happy Easter to you Steve

    • Steve Gordon says:

      Hi Betty, Thank you very much. I wish you and yours a very Happy Easter as well. Thank you for your visits and support, and be sure to stop by again… real soon. Be Blessed!!! -Steve

  7. Linda G Ferguson says:

    Hi Steve,
    Your Broccoli Casserole is great. I’ve made my version for years, but I chop the broccoli into bite size pieces so the little kids will eat it. I love your blog and never miss it. Thanks for all the recipes.
    Your Fan

  8. Willie E . Gaines says:

    Hello Steve.
    Can I made this without the eggs,I try to use less eggs as I can,not very good on the smell in some food,I make my Mac and cheese without adding eggs it come out good.Thanks

    • Steve Gordon says:

      Hi Willie, You can probably get away with not adding the eggs. They just serve as a binder to hold the ingredients together. Yours might turn out a bit more on the “soupy” side, but should still tastes good. You could also look for some of the egg substitutes that are possible. I hope this will help. Thank you for your question and for your visits. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  9. Dorothy Berry says:

    Steve, this looks superb, I’m really desperate to try it -but no oven right now, seems the mice might have chewed the cables and turning the oven on bombs out the whole house. I just love all my veggie stuff, guess God makes us all different and me loving veggies says that that is what my body needs. What would Lynette say about adding tinned chopped tomatoes?

    • Steve Gordon says:

      Hi Dorothy, I do hope you get that oven fixed soon and get to try our recipe. The addition of chopped tomatoes sounds interesting. If you try it that way, be sure to come back and let me know how it tastes. Thank you for your comment, I appreciate your visits and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

      • Dorothy Berry says:

        Hi Steve, the recipe turned out great; I divided in half and added the tinned chopped tomatoes to one of them. Both were very nice and I had to give the recipe to my friend (sorry she can’t subscribe, she isn’t computer savvy and I don’t think she wants to be!). Although I adore mushrooms, next time I’ll try Marilyn’s suggestion for the celery soup – very healthy as both broccoli and celery are recommended anti-cancer veggies. Hope you had an amazing Easter – our church always holds a dawn service on the shores of one of the lakes, very inspiring.
        Kind regards

        • Steve Gordon says:

          Hi Dorothy, I had a very nice Easter, thank you. I trust yours was as well. Happy to hear you tried the tomatoes. I might have to give it a try myself one day. I have no problems with you sharing our recipe with your friend. I appreciate your comment and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  10. Marilyn Allison says:

    Broccoli is my all time favorite vegetable. I love it raw, roasted, steamed and covered in cheddar cheese, steamed and buttered, in stir fry, you name it. This casserole sounds real good, except I usually substitute cream of Celery soup for cream of Mushroom, (I really don’t like mushrooms), for any recipe that calls for creamed soup, and you cannot really tell that it is celery. I think I will give it a try on Easter for my family.

    Thanks for the recipe idea, and your newsletter. Really love to hear from you every week.

    • Steve Gordon says:

      Hi Marilyn, I think you must really like broccoli. Smile. I do hope you get to try the recipe. The celery soup sounds like an interesting change, maybe I’ll try that sometime. Thank you for being a subscriber to the Newsletter and for your kind words. I appreciate your visits and your support, and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  11. Margaret Loos says:

    dear steve i really enjoy reading your blog i look forward to it every monday your good nature gets me through the week some days are really hard the holidays are extra hard love all your recipes god bless you sincerely margaret

    • Steve Gordon says:

      Hi Margaret, Thank you for your kind words. It’s great to hear from you. I’m happy you’ve subscribed to our Newsletter and appreciate your support of Taste of Southern. I know the holidays aren’t always good for everyone. I pray God give you strength for Easter and every other day. Thank you for sharing your comments and be sure to stop by again… real soon. Be Blessed!!! -Steve

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