Broccoli Pudding(For 12 Or More)
Creamy broccoli pudding combines tender broccoli with cheesy, savory flavors, topped with crunchy cracker crumbs — perfect as a comforting side dish for family dinners or gatherings.
Ingredients
Instructions
- Preheat oven to 350°F.
- Cook broccoli until tender.
- Mix mayonnaise, shredded sharp cheese, eggs, cream of celery soup, and onion in a large bowl.
- Add cooked broccoli to the mixture and combine.
- Pour the mixture into a buttered casserole dish.
- Sprinkle cracker crumbs evenly over the top.
- Bake for 1 hour, until golden and bubbly.
Tips & Substitutions
For a lighter version, you can substitute Greek yogurt for half of the mayonnaise. If you prefer a different cheese, try using mozzarella or a mild cheddar instead of sharp cheese. Adding garlic powder or diced bell peppers can enhance the flavor. Ensure the broccoli is cooked but not overcooked to maintain some texture in the pudding.
Serving Suggestions
Serve the broccoli pudding as a comforting main dish or a hearty side at gatherings. It pairs beautifully with roasted chicken or a crisp green salad. For a complete meal, consider serving it alongside Carol'S Dip for a delightful appetizer before the main course.
Storage & Reheating
Leftover broccoli pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 20-30 minutes until warmed through. You can also microwave individual portions, but be cautious not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Pudding(For 12 Or More) contains roughly 519 calories, with 13g protein, 71g carbohydrates, and 21g fat. It is an excellent source of calcium (26% of the Daily Value) and protein (25% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 567mg 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 absolutely use fresh broccoli! Just make sure to steam it until tender before mixing it into your pudding. Fresh broccoli may provide a brighter flavor and better texture compared to frozen.
Is it possible to make this dish ahead of time?
Definitely! You can prepare the mixture a day in advance and store it in the refrigerator. Just remember to add the cracker crumbs right before baking to keep them crunchy. This makes it perfect for making ahead for events like an Outreach Supper.
Can I freeze broccoli pudding?
Yes, broccoli pudding can be frozen. After baking, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and bake it at 350°F until heated through.
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).