Broccoli Cheese Casserole
Broccoli Cheese Casserole is a wholesome, comforting side dish that’ll compliment any meal. Made with broccoli florets, creamy soups, cheddar cheese, and herb stuffing. Try making and sharing it at your next get-together!
Servings: 10 people
- 2 medium yellow onions diced
- 3 celery stalks diced
- 2 tablespoons salted butter
- 1 (16 oz) bag frozen broccoli florets
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup or broccoli cheddar soup
- 2 cups shredded cheddar or Colby Jack cheese
- 1 cup chicken stock
- 2 cups Pepperidge Farms Herb Stuffing Mix
Preheat oven to 350 degrees F and grease a large casserole dish with nonstick spray and set aside.
In a large skillet, sauté diced onions and celery in the butter until tender - still crunchy not mushy. Remove from
While the onions and celery are cooking, boil the broccoli until fork-tender and drain. Once onion mixture is cooked, add half of the celery and onion mixture and the soups to the cooked and drained broccoli. Mix over low heat until heated through.
Stir in the cheese and transfer to a large casserole dish.
Mix remaining celery and onion mixture, stuffing, and chicken stock to make the topping. Spread over the top of the broccoli mixture.
Cover and bake for 45 to 60 minutes. The casserole should be bubbling when done. If you want the top a bit crunchy take cover off last 10-15 minutes.
Calories: 261kcal | Carbohydrates: 29g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 682mg | Potassium: 192mg | Fiber: 1g | Sugar: 4g | Vitamin A: 350IU | Vitamin C: 2.1mg | Calcium: 206mg | Iron: 1.6mg