Recipe: Broccoli and Cheese Casserole

Broccoli and Cheese Casserole

This recipe freezes well once cooked


  • 1 can condensed cream of mushroom soup
  • 1 cup mayonnaise
  • 1 egg beaten
  • 1/4 cup onions chopped
  • 3 packages frozen chopped broccoli
  • 1 cup sharp Cheddar cheese shredded
  • salt and pepper to taste
  • 1 dash paprika


  • Preheat oven to 175°C
  • Butter a 9×13 inch baking dish
  • In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions
  • Place frozen broccoli into a very large mixing bowl
  • Break up the frozen broccoli
  • Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well
  • Sprinkle on cheese, and mix well
  • Spread mixture into prepared baking dish, and smooth top of casserole
  • Season with salt, pepper and paprika
  • Freeze in an sealed oven proof/freezer proof container

To Serve

  • Thaw completely
  • Bake in the oven for 17 to 20 minutes, or until bubbly and lightly browned on top
  • Remove from oven and let stand 5 minutes before serving
  • Optionally, garnish with crushed red pepper flakes and serve