Things You'll Need:
- 9 x 13 Baking Dish 2 lbs frozen broccoli florets, thawed 1 (10 3/4 oz) can of Campbell's Cream of Mushroom Soup 1 medium onion, diced 2 eggs, beaten 1/2 cup mayonnaise 10 oz. dry stuffing mix (Stove Top works well) 1/2 cup of butter, melted 1 cup shredded cheddar cheese
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Step 1
Grease baking dish and set to the side. Preheat oven to 350 degrees and start precooking the broccoli. This will make the broccoli tender so it does not become hard and stiff in the casserole. To make the broccoli, place a small amount of salted water in a pan and bring to a boil. Add broccoli and bring to a second boil. Reduce heat and cook until tender.
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Step 2
Combine eggs, onion, mayonnaise and Campbell's cream of mushroom soup in a large bowl. This creates a mayonnaise sauce which will be spread over the broccoli to enhance the flavor of the casserole dish. Cover the bottom of the 9 x 13 greased baking dish with the precooked broccoli. The broccoli should cover the entire bottom of the greased baking dish.
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Step 3
Pour the mayonnaise sauce slowly over the broccoli. Sprinkle the dry stuffing mix over the broccoli and sauce. The mayonnaise sauce will be all the liquid the stuffing needs. Drizzle melted butter over the dry stuffing mix and place the baking dish in the preheated oven. Bake for 25 minutes.
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Step 4
Sprinkle shredded cheddar cheese over the casserole and return to the oven for 5 minutes. Remove from oven and let stand for 5 minutes before serving.
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Step 5
Serve this broccoli and cheese stuffing casserole dish with holiday meals or any time you want stuffing. You can also make this stuffing casserole as a main dish. Kids and adults will love this dish. A bonus is that it is vegetarian friendly and can be vegan friendly to by using egg substitute instead of regular eggs.
Comments
grimsleygl said
on 8/19/2009 I love this recipe. It's been one of my favorites for years! 5*'s