Sandra This Paula Deen Cheesy Broccoli Casserole is a cheesy and creamy recipe, which is made with frozen broccoli florets and sharp Cheddar cheese. It’s the perfect holiday side dish, ready in about an hour.
Paula Deen Cheesy Broccoli Casserole Ingredients
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup mayonnaise
- 1 large egg, beaten
- ¼ cup chopped onion
- 3 (10 ounce) packages frozen broccoli florets
- 8 ounces shredded sharp Cheddar cheese
- salt and pepper to taste
- 1 dash paprika
How To Make Paula Deen Cheesy Broccoli Casserole
- Prep the oven and pan: Preheat the oven to 350°F (175°C). Generously butter a 9×13-inch baking dish.
- Make the creamy sauce: In a medium mixing bowl, whisk together the condensed soup, mayonnaise, beaten egg, and chopped onions until everything is well combined and smooth.
- Combine the casserole: Place the frozen broccoli florets into a very large mixing bowl. Add the creamy soup mixture and mix well to coat all the broccoli. Sprinkle in the shredded cheese and mix again.
- Bake until bubbly: Spread the mixture evenly into the prepared baking dish. Season the top with a sprinkle of salt, pepper, and paprika. Bake for 45 minutes to 1 hour, until the cheese has melted and the casserole is golden brown and bubbly on top.
Recipe Tips
- How to prevent a watery casserole? The secret to this recipe is using the broccoli while it is still frozen. Do not thaw it first. This prevents the casserole from becoming watery as it bakes.
- Can I use fresh broccoli instead of frozen? Yes, you can. For the best results, chop the fresh broccoli into florets and blanch them in boiling water for 1-2 minutes, then immediately plunge them into an ice bath to stop the cooking. Drain them very well before adding to the casserole.
- What’s the best cheese to use? Sharp cheddar is highly recommended as its strong flavor stands up to the creamy sauce. For the best melt, it’s always a good idea to shred your own cheese from a block.
- Can I add a crunchy topping? Absolutely. For a nice crunch, you can top the casserole with 1 cup of crushed buttery crackers (like Ritz) or panko breadcrumbs tossed with a couple of tablespoons of melted butter before baking.
What To Serve With Cheesy Broccoli Casserole
This is a classic comfort food side dish that is a staple at holiday meals and potlucks. It pairs perfectly with:
- A Thanksgiving Roast Turkey
- Glazed Holiday Ham
- A simple Roasted Chicken
- Pan-seared Pork Chops
How To Store Cheesy Broccoli Casserole
- Refrigerate: Cover the cooled casserole dish with foil or transfer leftovers to an airtight container. It will keep well in the refrigerator for up to 4 days.
- Reheat: For best results, reheat the casserole in a 350°F oven for 15-20 minutes, until warmed through.
Cheesy Broccoli Casserole Nutrition Facts
- Serving: 1/8th of casserole
- Calories: 387kcal
- Fat: 34g
- Carbs: 9g
- Protein: 11g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, and you shouldn’t. This recipe is designed to work with frozen broccoli straight from the bag. Using it frozen helps the casserole maintain the perfect consistency without becoming watery.
Yes. If you’re not a fan of cream of mushroom, this casserole is also delicious made with condensed cream of chicken or cream of celery soup.
Yes, this is a great make-ahead dish. You can assemble the entire casserole, cover it with foil, and store it in the refrigerator for up to 24 hours. You may need to add 10-15 minutes to the total baking time since it will be starting cold.
Try More Recipes:
- Paula Deen Overnight Breakfast Casserole Recipe
- Paula Deen Twice Baked Potato Casserole Recipe
- Paula Deen Mac and Cheese Casserole Recipe
Paula Deen Cheesy Broccoli Casserole Recipe
Description
The ultimate creamy and cheesy side dish, this simple casserole combines tender broccoli florets in a rich cheese and mayonnaise sauce.
Ingredients
Instructions
- Preheat oven to 350°F and butter a 9×13-inch baking dish.
- In a bowl, whisk together the condensed soup, mayonnaise, egg, and onion until smooth.
- In a very large bowl, combine the frozen broccoli florets with the soup mixture and the shredded cheese.
- Mix well and spread into the prepared baking dish.
- Season the top with salt, pepper, and a dash of paprika.
- Bake for 45-60 minutes, until golden brown and bubbly.
Notes
- It is important to use the broccoli while it is still frozen to prevent the casserole from becoming watery.
- For the best, creamiest melt, shred your own sharp cheddar cheese from a block.
- For a crunchy topping, sprinkle crushed Ritz crackers
