This is one of the sought after veggie dish at Thanksgiving. It’s extra cheesy, creamy, savory, and it is all kinds of delicious! The kids love it, and the adults are crazy about it. This is one healthy, low carb, and a keto-friendly dish that will not ruin your diet. It’s super easy to make a side dish and is great with Christmas ham and potatoes au gratin. And even if I rarely cook this broccoli-cheese casserole, still it’s one of my family’s favorites. My personal love to serve when I have some guests coming over (actually the most requested side dish of friends and family). I think I’ll be making this regularly; everyone loves this, even my little one which is a super picky eater, and it’s hearty, gooey, and a true family-friendly dish that everyone enjoys.
1 (10.75 ounces) can condense cream of mushroom soup
1 cup of mayonnaise
1 egg, beaten
¼ cup of onions, chopped
3 (10 ounces) packages frozen chopped broccoli
8 ounces shredded sharp Cheddar cheese
salt and pepper to taste
1 dash paprika
How to make Awesome Broccoli-Cheese Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Then, grease or butter a 9 x 13-inch baking dish.
Step 2: Whisk the condensed soup, mayonnaise, egg, and onions in a medium mixing bowl.
Step 3: In a very large mixing bowl or a large stainless steel bowl, break up the frozen broccoli. Scrape the soup-mayonnaise mixture using a rubber spatula on top of the broccoli. Mix well until incorporated.
Step 4: Generously sprinkle the mixture with cheese. Mix again, thoroughly.
Step 5: Spread the mixture into the buttered baking dish. Smooth the top and season with salt, pepper, and paprika.
Step 6: Place inside the preheated oven and bake for 45 minutes to an hour. When done, remove the casserole from the oven. Serve immediately. Enjoy!
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