Broccoli Casserole

  • Pin It
  • print
Broccoli Casserole Broccoli Casserole Recipe Courtesy of

Servings: 8-10 servings
Prep Time: 10 min
Cook Time: 35 min
Difficulty: Easy

Ingredients Add to grocery list

2 10-ounce packages frozen chopped broccoli, cooked and drained
1 cup Mayonnaise
1 cup Grated sharp cheddar cheese
1 10 3/4-ounce can condensed cream of mushroom soup
2 eggs lightly beaten
2 cup crushed Ritz crackers
2 tablespoon butter, melted





Preheat oven to 350.  Spray a 13 by 9 inch baking dish with vegetable oil cooking spray. In a large mixing bowl combing, broccoli, mayo, cheese, soup and eggs.  Mix well with a metal spoon.  Place the mixture in the prepared baking dish.  Top with the crushed crackers and pour the melted butter evenly over the crackers.  Bake for 35 minutes or until set and browned.

Tools You May Need

Show: Paula' Home Cooking/Savannah Country Cookbook/Paula Deen and Friends
          Watch Paula on Food Network

You May Also Like These Recipes:

You May Also Like These Articles:

  • Big, Bold Italian Home Cooking from Cooking with Paula Deen Magazine Big, Bold Italian Home Cooking from Cooking with Paula Deen Magazine Read More
  • Dress Up with Paula Deen for Halloween! Dress Up with Paula Deen for Halloween! Read More
  • Beat the Heat with a Summertime Treat Beat the Heat with a Summertime Treat Read More

Leave a Comment

Reader Comments:


This is almost the same recipe from the What's Cooking in Kentucky cookbook. You can use condensed cream of chicken soup instead of mushroom or even condensed cream of celery soup. I think the slightly beaten eggs are a binder for the other ingredients and contribute to the soufflé like texture. Love it and have made it for years.

By Anonymous on April 20, 2014


Loved this Casserole, super easy and flavorful, everyone loved it!!!

By Kate on January 23, 2014


I have this recipe and have used it for years~~~my entire family LOVES it!!! One thing I do differently is add shredded chicken to it!!! (rather then using it as a side dish it then is the main dish) It is WONDERFUL!!! I have served this for company and also taken it to church dinners and it is always the first thing gone on the table!!!

By margaret Scovell on January 17, 2014


When I make this dish, I just can't stop eating it. It's simple, I love it!

By Niecy on January 16, 2014


Very good!

By Gail Ostrander on March 31, 2013


I don't like mushrooms. Is there a cream soup substitute that would be just as good?

By Dawn on February 20, 2013


Instead of ritz crackers I use cheez-its. It comes out amazing! I also don't use eggs but I do throw in a bit of sour cream to give it a kick!

By Emily Herrera on January 22, 2013


I use white sauce instead of mayo and the seasoning is already in it.

By Anonymous on January 14, 2013


Made this for Thanksgiving 2 years ago...I have since had to triple the recipe. my 3 kids love it.......

By elden tillman on January 06, 2013


I make this all the time, but I do leave out the egg & mayo! Just broccoli (I use baby broccoli florets), soup, and jar of cheez whiz...topped with Ritz crackers! My husband loves it!!

By Anonymous on December 18, 2012


Tried this recipe this Thanksgiving and everyone LOVED it. Thanks Paula

By Sandy elenz on November 24, 2012


just made this for my family and since im a vegetarian im very very picky with what I eat, bit this was so delicious! we all loved it! found on pinterest! smile

By savy on November 17, 2012


This recipe has become a tradition at our Thanksgiving table. We host Thanksgiving dinner and I do the majority of the cooking, so I begin cooking weeks in advance. I assemble this recipe (up to the topping), double bag it in gallon freezer bags and freeze it up to a month. I have never had any problems at all. If anything it taste better since the flavors have had time to combine. I thaw the casserole the night before Thanksgiving, pour it into my casserole dish, top with the crackers and butter and bake as directed. So easy and SO GOOD!

By Jessica C. on October 26, 2012


My whole family loves this casserole! My daughter is a vegetarian, and she just loves it. It's a staple at our holiday meals now. The only thing I do different is with the crackers. I smash them up, and mix them with the melted butter in a bowl, then top the casserole with it, instead of pouring the melted butter over the cracker crumbs in the casserole.

By Bonnie Batten on April 08, 2012


My mother made this dish with cheez wiz and rice but I don't have the recipe. It was delicious but I don't have the recipe I would love to find it.

By Hutch099 on March 29, 2012


i've made this 2-3 times now and it was again requested for my birthday lunch tomorrow. i usually make it the way the recipe says, but i add a packet of onion soup mix and sprinkle some french fried onions in it. i've made it the night before and baked it the next morning without any problems. this time i'm going to try 2 cans of cream of chicken, skip the mayo, use the keebler club crackers and still use the onion soup mix. i'm sure it'll be just as delicious.

By Marlee on March 23, 2012


I've tried this recipe and it was pretty good. I have adapted it over the years and added rice and not the mayo. Then added more cream of mushroom soup, a lil more cheese and seasoned to taste. Talk about wow! The key is to make the recipe to fit your family, tastes and lifestyle. That's what you do with anyone's recipe. Here's looking at you Ms. your food!

By Gradi on March 08, 2012


Help...I need to make this for a luncheon at work? Can I do this in a crock pot??? Any suggestions

By Debbie on March 07, 2012


I have the casserole in the oven, but made a few changes to lighten it up. I made a half recipe, which included: 1/4 mayo, and 1/4 cup light sour cream, instead of the mayo. alone. I also used a light margarine, instead of butter, and bread crumbs instead of the crackers.

By Linda on February 27, 2012


Use 2 cans of cream of mushroom soup instead of the mayo

By Anonymous on February 08, 2012

My Recipe Box |

Paula's Upcoming Schedule