This is for me, the traditional easy, but tried and true, non-Cheez Whiz, non Velveeta, just good on-hand shredded cheese, with Cheez It crazers broccoli casserole. I had somewhat of a hard time finding it on the web and just that I would post it to make it easy for others. Someone suggested Au Gratin Potatoes with it so I think that’s what I’m going to make tomorrow with my Thanksgiving Dinner, which I regretably missed due to sinus/allergy illness. Looking forward to the make-up meal with those I love. Thanks to all of you for your contributions to this website. This is my favorite recipe website and I use it very often.
Total time: 20 minutes
Prep time: 20 minutes
Yield: 8 serving(s)
Ingredients:
| 1 (16 ounce) bag broccoli florets |
| 1 (10 3/4 ounce) can cream of mushroom soup |
| 2 tablespoons onions (chopped or minced) |
| 1 cup mayonnaise |
| 1 1/2 cups shredded cheddar cheese |
| 2 cups Cheez-It crackers, crushed |
| salt and pepper |
Steps:
- Preheat oven to 350 degrees.
- Cook Broccoli according to pkg directions, I cook a little less.
- Mix soup, onion, mayo, and cheddar cheese, salt, and pepper in a separate bowl.
- Drain broccoli very well and mix with soup mixture.
- Fold 1/2 of crushed Cheez It’s into broccoli mixture.
- Pour broccoli mixture into 9 x 13 greased dish and top with remaining Cheez It crackers.
- Place in pre-heated oven for 25-30 minutes, until bubbly.
Nutrition Facts:
Calories 166.8, Fat 12.3, Saturated Fat 2, Cholesterol 7.7, Sodium 474.2, Carbohydrate 13.2, Fiber 0, Sugar 2.5, Protein 2.8
My mom used to make this easy recipe every Thanksgiving when I was little. We kids could never get enough! It was our very favorite Thanksgiving vegetable. If you have children, or have some coming to visit you as guests this Thanksgiving, I guarantee that they will eat (and enjoy) this veggie dish! Even though I rarely cook with canned condensed soups, I still make this yummy broccoli casserole during the holiday season. It’s fabulous with a Christmas ham and potatoes au gratin too. Mmmmmmm!
Provided by: Stacy M Polcyn
Categories: Broccoli Casserole
Total time: 1 hours 15 minutes
Prep time: 15 minutes
Cook time: 1 hours 0 minutes
Yield: 8 servings
Ingredients:
| 1 (10.75 ounce) can condensed cream of mushroom soup |
| 1 cup mayonnaise |
| 1 egg, beaten |
| ΒΌ cup onions, chopped |
| 3 (10 ounce) packages frozen chopped broccoli |
| 8 ounces shredded sharp Cheddar cheese |
| salt and pepper to taste |
| 1 dash paprika |
Steps:
- Preheat oven to 350 degrees F (175 degrees 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. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) 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.
- Bake for 45 minutes to 1 hour.
Nutrition Facts:
Calories 386.7 calories, Carbohydrate 9.4 g, Cholesterol 63.5 mg, Fat 34.1 g, Fiber 2.6 g, Protein 11.3 g, Saturated Fat 10 g, Sodium 618.7 mg, Sugar 2.5 g