Broccoli Casserole With Stuffing
A comforting broccoli casserole layered with creamy mushroom soup, tender broccoli, stuffing topping, and a buttery finish, perfect for family dinners or holiday gatherings.
Ingredients
Instructions
- Combine beaten eggs, minced onion, cream of mushroom soup, and mayonnaise in a bowl.
- Layer cooked and drained broccoli in a 2-quart casserole dish.
- Pour a small amount of the sauce over the broccoli.
- Repeat the layering process until all ingredients are used.
- Spread prepared herb stuffing over the top layer.
- Pour melted butter evenly over the stuffing.
- Bake in a 350°F (175°C) oven for 30 minutes until bubbly and golden.
Tips & Substitutions
For a creamier texture, try using sour cream instead of mayonnaise. You can also add shredded cheese between the layers for extra flavor. If you're short on time, consider using fresh broccoli instead of frozen for a quicker prep. Additionally, make this a Make Ahead Brunch option by assembling it the night before and refrigerating until ready to bake.
Serving Suggestions
This casserole pairs wonderfully with a simple green salad or roasted vegetables for a balanced meal. For a heartier option, serve it alongside grilled chicken or ham. Garnish with fresh herbs such as parsley or chives for added color and flavor. It's also great for potlucks or as a cozy side dish for family dinners.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal, but the oven will help retain the casserole's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Casserole With Stuffing contains roughly 884 calories, with 3g protein, 25g carbohydrates, and 88g fat. It is an excellent source of vitamin C (40% of the Daily Value). Note that it is relatively high in sodium, at 589mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli can be used in place of frozen. Just blanch it briefly in boiling water before adding it to the casserole to ensure it's tender. This will help maintain a vibrant color and a nice texture in the final dish.
What can I substitute for cream of mushroom soup?
You can make your own cream of mushroom soup using a roux and adding sautéed mushrooms, or use a can of cream of chicken soup for a different flavor profile. There are also vegetarian recipes available that use pureed vegetables or a white sauce as a substitute.
Is this casserole suitable for freezing?
Yes, this casserole can be frozen before baking. Assemble it in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready to eat, thaw it in the refrigerator overnight and bake as directed. It’s a great option for meal prep!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).