Paula Deen’s Broccoli Casserole is almost fail-proof. It’s very easy to make and is a great accompaniment to almost any main dish.
There are people that love broccoli and there are people that hate it. Not many are in between. I think most broccoli haters would switch sides if they could have this casserole just one time.
Paula can’t be wrong!!!
I’m a broccoli lover and thanks to Paula I now have another way to enjoy it. It’s very creamy and so good that you want to go back for more (and more!).
I really think this recipe is a prize.
How To Make Paula Deen’s Broccoli Casserole
This broccoli casserole is extremely easy to make with frozen broccoli. You can, of course, use fresh broccoli. It makes no difference in the recipe.
Once you have your ingredients assembled just mix them up in a mixing bowl and dump into the baking dish.
Top it off with the crushed crackers and the melted butter and bake for 35 minutes.
Sometimes I like to add a little cheddar cheese to the top!
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I really think this recipe is a prize.
- 2 10 ounce packages frozen chopped broccoli, cooked and drained
- 1 cup mayonnaise
- 1 cup sharp cheddar cheese grated
- 1 10 3/4 oz can condensed cream of mushroom soup
- 2 eggs light beaten
- 2 cups crackers crushed
- 2 tablespoons butter melted
- Preheat oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray.
- In a large bowl, combine the broccoli, mayonnaise, cheese, soup and eggs. Mix well. Place the mixture in the pan.
- Top with crushed crackers and pour the melted butter evenly over the crackers.
- Bake for 35 minutes or until set and browned.
Tips and Tidbits About Broccoli Casserole
This broccoli casserole comes together really quickly. However, if you’re really in a time crunch you can do some make-ahead.
All you need to do is make up the dish and place it in the casserole. Don’t add the crackers and melted butter. Cover with plastic wrap and refrigerate for up to two days.
When you’re ready to bake just add the cracker crumbs and the melted butter and place in the preheated oven.
You might need to add an additional few minutes baking time because it will be cold coming out of the fridge.
Leftovers have never been a problem at my house because there’s usually not any. If you happen to have some, however, they should be good for a few days covered in the fridge.
I hope you will give Paula Deen’s Broccoli Casserole a try!
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Recipe based on one by mary winecoff
Photo by Annacia