Broccoli Casserole

broccoli casserole

This is the one thing I bring to all of our family’s holiday gatherings. And I always get compliments on how good it is. It’s about time I share this delicious recipe with you.

Broccoli Casserole

  • 30 oz. frozen or fresh broccoli florets
  • 1 can cream celery soup
  • 4 oz. shredded cheddar cheese
  • 3/4 cup mayonnaise
  • 2 eggs
  • 1 pkg saltines (or ritz crackers), crushed
  • 3-4 Tbsp butter, melted

Cook the broccoli according to package directions, or steam until tender; Drain. In a large bowl, mix together the broccoli, cream of celery soup, cheddar, mayo, and eggs. Pour mixture into an ungreased 8×8 baking pan. In another bowl, mix the crushed cracker crumbs with the melted butter until thoroughly combined. Spread the crumb mixture over the top of the casserole. Bake at 325* for 25 minutes, or until top is nicely browned.

** Note: One time I wanted to make this, but didn’t have any cheese on hand. So, out of sheer desperation, I opened a box of Mac n’ Cheese and used almost an entire packet of powdered cheese. I just mixed it into the bowl along with the mayo and eggs, and cooked as usual. It turned out very good! Nobody could taste the difference.

5 thoughts on “Broccoli Casserole”

  1. Thanks, Kendra! I was just thinking that I need to find a good recipe that I could use ritz crackers in (a friend gave me some, and we just don’t eat them that often). Yay, for broccoli casserole. 😉

  2. I just made this last night and it is so good. The first time I made it I used cream of mush and hubby liked it. But last night, I used cream of celery and it was great. Hubby ate it for dinner, in his lunch last night (he works 3rd at a steel mill here in Indiana), and he called me before he got off and told me not to make him any breakfast that he wanted more of that. My hubby isn’t a real fan of celery but he loved it, I know we all liked it better than using the cream of mush. Kendra, I love your blog!

  3. thanks for this one, I always like your recipes, our families seem to have similiar tastes. could I ask a quick question? the cube steak in the oven you posted a couple of weeks ago looked so good, but I was hesitant to try it because I wasnt sure the cream of celerly soup would “camoflauge” itself it the cooking process. what I mean is, will I be able to sneak it past as gravy, or will they be able to look at it a see thats its celerly soup?


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