This Broccoli Casserole recipe is one of my all time favorites. It’s a recipe that originated from my mom, and it’s been a huge hit every time I’ve made it. If you like Broccoli smothered in cheese, you absolutely need to give this a try.
I normally make this Broccoli Casserole recipe during the holiday’s, especially at Thanksgiving, since it’s always requested by my family. This is one of those comfort foods that tastes even better the next day.
Broccoli Casserole Ingredients
There’s not a whole lot that does into this dish. The combination of broccoli, processed cheese, and onion makes this casserole the ultimate comfort side dish during the holidays. Here’s what you’ll need to get started.
- Frozen Broccoli Florets
- Valveeta Cheese
- Onion
- Garlic Powder
- Cream of Mushroom Soup
- Mushrooms (fresh or canned)
- Bread Crumbs
I’ve made this recipe with fresh broccoli and it’s just not the same. This may sound weird, but you need to use frozen broccoli florets. I stay away from plain ole froze broccoli, as there’s too many stalks for me.
Recipe Steps
The broccoli casserole recipe itself is pretty easy to make. You’ll need a stock pot to mix things up and melt the cheese, and a 2 quart (8″ x 8″) baking dish.
You’ll need to chop up the frozen broccoli into smaller bite size chunks. It’s much easier to do this when the broccoli is still somewhat frozen. I’ll dump the broccoli into a large colander, pick out the larger stalks, and run some warm water over them to defrost it slightly. Once you’ve chopped everything up, add the broccoli back to the colander to drain any excess water.
Chop up the onion and mushrooms and set aside, and get to work cutting up the Valveeta Cheese. You want to cube the Valveeta into about 1 inch cubes, as that will help with melting the cheese.
Heat some butter or olive oil in a stock pot over low heat and saute the onion for 5 minutes. Add the Valveeta cheese and stir until the cheese is fully melted. Stir on a regular basis so the cheese doesn’t scorch. Add the Cream of Mushroom soup & mushrooms and stir to combine. Finally add the broccoli and stir until fully mixed.
Now simply transfer the broccoli and cheese mixture to a greased 3 quart baking dish. Top with bread crumbs and bake at 350 degrees for 30 minutes.
Broccoli Casserole
Ingredients
Equipment
Method
- Preheat over to 350 degrees
- Add frozen broccoli to colander, and run warm water over broccoli to slightly defrost. Chop broccoli into bite size pieces and return to colander to drain excess water.
- Finely chop onion and mushrooms and set aside
- Cube Valveeta Cheese into 1 inch cubes
- Saute onion over low heat for 5 minutes
- Add cubed Valveeta to onion and continue to stir until cheese is fully melted
- Add Mushrooms, Cream of Mushroom soup, and Garlic Powder to cheese mixture and stir to combine
- Add Broccoli to cheese mixture and stir to combine.
- Pour mixture to greased baking dish, top with Bread Crumbs, and bake for 30 minutes.
Notes
- Use an 4 oz can of mushrooms in place of fresh mushrooms to keep things simple
- Use Original Valveeta Cheese. This is not a low fat recipe, and 2% Valveeta doesn’t work well.