Ingredients

The following ingredients have 4 Servings
  • 2 packages (10.8 ounces each) frozen chopped broccoli (or about 8-9 cups of fresh broccoli florets)
  • 1 (10.5 ounce) can condensed cream of mushroom soup (not diluted) ((I used Campbell's Healthy Request))
  • 1 cup grated cheddar cheese
  • 1 tablespoon lemon juice ((or substitute with milk or water))
  • 1 egg
  • ½ cup mayonnaise
  • ½ small onion, grated ((or substitute with 1 teaspoon of onion powder))
  • ¾ cup dry stuffing mix
  • 2 tablespoons melted butter

Instruction

  • Preheat oven to 400°F. Grease or spray an 8- or 9-inch square baking dish with nonstick cooking spray and set aside.
  • Cook broccoli in microwave, just until crisp tender (about half of the time called for on the package). You don’t want to cook the broccoli until it’s soft because it will continue cooking when you bake the casserole. Place broccoli in colander to drain.
  • In a small saucepan over very low heat, stir together condensed soup, cheese, and lemon juice, just until cheese melts. Do not let the cheese get too warm, or it can separate resulting in a grainy texture.
  • In a separate bowl, whisk together egg, mayonnaise, and grated onion. Combine broccoli, soup mixture, and egg mixture. Transfer to prepared baking dish.
  • In a small bowl, stir together dry stuffing mix and melted butter. Sprinkle on top of the casserole.
  • Bake for 15-20 minutes, or until heated through and topping is golden brown.