Julie Miltenberger's Broccoli Cheddar Casserole

Broccoli takes center stage in this cheesy side-dish casserole. It's perfect for your holiday menu or any other occasion.

Julie Miltenberger's Broccoli Cheddar Casserole
Servings: 12 Prep 10 mins Bake 350°F 1 hr


  • 2 bags (16 ounces each) frozen chopped broccoli, warmed (in microwave, then drained in colander)
  • 3 eggs, beaten
  • 1 1/2 cans (10.75 ounces each) reduced-fat, low-sodium condensed cream of mushroom soup (such as Campbell's Healthy Request)
  • 2/3 cup light mayonnaise
  • 1 medium yellow onion, grated
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 1/2 cups square cheese crackers, crushed (such as Cheez-Its)

Make It

1. Heat oven to 350 degrees F. Spray a 12-cup casserole dish with nonstick cooking spray.

2. In a large mixing bowl, whisk eggs. Add soup, mayonnaise and onion, and whisk together. Fold in broccoli, cheese and 1/2 cup of the crushed crackers. Spoon into prepared casserole dish. Top with remaining 1 cup crushed crackers.

3. Bake at 350 degrees F for 1 hour, then open oven and check casserole-when shaken, all but the center should be set. If needed, cook another 5 minutes. Let stand 10 minutes before serving.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 231, Fat, total (g): 15, chol. (mg): 76, sat. fat (g): 5, carb. (g): 17, fiber (g): 3, pro. (g): 9, sodium (mg): 745, Percent Daily Values are based on a 2,000 calorie diet.