Broccoli Nut Casserole
A creamy, crunchy broccoli casserole combining tender broccoli, mushrooms, sharp cheese, and toasted pecans. This comforting dish is perfect for family dinners or potlucks, offering a delightful mix of flavors and textures that appeal to both vegetable lovers and cheese enthusiasts.
Ingredients
Instructions
- Cook the frozen broccoli until tender, then drain.
- In a large bowl, combine the cooked broccoli, mushroom soup, mayonnaise, and chopped pecans.
- Mix well, then add the beaten eggs and chopped onion. Stir to combine.
- Pour the mixture into a greased baking dish.
- Sprinkle with shredded sharp cheese and top with buttered crumbs.
- Repeat layering if desired.
- Bake at 350°F for 30 minutes until bubbly and golden.
Tips & Substitutions
For an extra flavor boost, consider sautéing the onion before adding it to the mixture. If you're in a pinch, you can substitute the sharp cheese with a milder cheese or even a dairy-free alternative. Adding garlic powder or herbs can elevate the dish further. This casserole can also be made ahead of time; just assemble it and refrigerate until you're ready to bake.
Serving Suggestions
This Broccoli Nut Casserole makes a hearty side dish or a vegetarian main course. It pairs beautifully with roasted chicken or grilled salmon. For a complete meal, serve it alongside a fresh garden salad or the comforting Broccoli & Cauliflower Cheese Soup. It’s also perfect for potlucks or family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 20 minutes, or until heated through. You may also microwave individual portions for a quick meal, ensuring they are thoroughly heated before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Nut Casserole contains roughly 786 calories, with 12g protein, 60g carbohydrates, and 58g fat. It is an excellent source of vitamin C (54% of the Daily Value) and protein (24% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 583mg per serving (25% 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, you can certainly use fresh broccoli! Just blanch it in boiling water for a few minutes until tender, then drain and chop before adding it to the mixture. Fresh broccoli will give a slightly different texture but will be just as delicious in the casserole.
What can I substitute for mayonnaise?
If you're looking for a lighter option, Greek yogurt can be a great substitute for mayonnaise in this recipe. It will still provide creaminess while adding protein. Alternatively, you can use sour cream or a vegan mayonnaise for a dairy-free version.
How can I make this dish gluten-free?
To make this casserole gluten-free, simply use gluten-free breadcrumbs or crushed gluten-free crackers instead of regular buttered crumbs. Be sure to check the mushroom soup label for any gluten-containing ingredients, or make your own from scratch for total control over the ingredients.
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).