Souped-Up Broccoli
A comforting broccoli casserole layered with carrots, creamy mushroom soup, and topped with cheese and bread crumbs, ideal for family dinners and vegetable lovers.
Ingredients
Instructions
- Cook the broccoli for 5 minutes.
- Drain the broccoli.
- Cook the carrots for 10 minutes.
- Drain the carrots.
- In a buttered 2-quart casserole, arrange a layer of half the broccoli, then a layer of half the carrots. Repeat.
- Cover the vegetables with the undiluted mushroom soup.
- Top with grated Cheddar cheese and toasted bread crumbs.
- Bake for 35 to 45 minutes at 350°F (175°C).
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or half-and-half to the mushroom soup before spreading it over the vegetables. If you prefer, substitute the Cheddar cheese with Monterey Jack for a milder flavor. You can also use frozen broccoli and carrots; just be sure to adjust cooking times accordingly. Enhance the dish with a sprinkle of garlic powder for added depth.
Serving Suggestions
This dish pairs beautifully with a simple green salad or crusty bread for a complete meal. Consider serving it alongside a protein like grilled chicken or baked fish to round out your dinner. It's also a comforting side for holiday gatherings, complementing favorites like Aunt Laura'S Devil'S Food Cake for dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 350°F (175°C) and cover the casserole with foil to prevent drying out. Bake for 20-25 minutes or until heated through. Alternatively, you can microwave individual portions until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Souped-Up Broccoli contains roughly 262 calories, with 9g protein, 36g carbohydrates, and 10g fat. It is an excellent source of vitamin A (84% of the Daily Value), dietary fiber (22% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of protein and calcium. It also contributes 6g of dietary fiber toward your daily target.
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 make this dish ahead of time?
Yes, you can prepare the casserole ahead of time and store it in the refrigerator. Just assemble the layers, cover tightly, and refrigerate. When ready to bake, pop it in the oven straight from the fridge, adding a few extra minutes to the baking time to ensure it's heated through.
What can I use instead of cream of mushroom soup?
If you prefer a homemade version, you can make a simple white sauce or use a cream of celery or chicken soup as a substitute. For a vegetarian option, look for a plant-based cream soup in stores or make your own with sautéed mushrooms and vegetable broth.
Is this recipe suitable for freezing?
Yes, you can freeze the assembled casserole before baking. Wrap it tightly in plastic wrap and aluminum foil. When ready to use, thaw it in the refrigerator overnight, then bake as directed. Keep in mind that freezing may change the texture slightly, but it will still be delicious.
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).