|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 3g||10%|
|Total Sugars 3g|
|Vitamin C 47mg||233%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This broccoli stuffing casserole is very easy to prepare, then just pop into the oven to bake. Simply mix condensed soup, mayo, and eggs with precooked broccoli, onions, cheese, and seasonings, then buttery stuffing crumbs are spread over the top of the casserole, giving it an extra burst of flavor and crunch.
We use frozen broccoli for this recipe, but you can use fresh broccoli if you so choose. The recipe is made in a 2-quart casserole dish and makes enough to serve six to eight people. You can easily scale it down by cutting the ingredients in half but still plan to use the same amount of stuffing if you do.
This broccoli casserole with crumb topping goes well with everything from ham and chicken to fish and steak. You can serve the casserole for a Sunday dinner or holiday feast.
Click Play to See This Broccoli Casserole With Stuffing Crumb Topping Recipe Come Together
1 cup mayonnaise
1 (10 1/2 ounces) can condensed cream of celery soup
2 large eggs, beaten
2 (10-ounce) packages frozen chopped broccoli, or broccoli florets, cooked and drained
2 tablespoons minced onion
1 cup grated sharp cheddar cheese
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
Freshly ground black pepper, to taste
1 cup herb-seasoned stuffing mix
2 tablespoons unsalted butter
Gather the ingredients. Preheat the oven to 350 F / 180 C / Gas 4.
Butter a 2-quart casserole and set aside.
In a large bowl, combine the mayonnaise, condensed soup, and eggs; whisk until well blended. Add the cooked broccoli and then add the onion, Cheddar cheese, Worcestershire sauce, salt, and pepper. Blend well.
Spoon the mixture into the prepared casserole dish and top with the stuffing mix. Dot with butter.
Bake for 45 minutes. Serve and enjoy!
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
- If you don't have stuffing crumbs combine 1 cup of soft breadcrumbs with 3/4 teaspoon of poultry seasoning and 2 teaspoons of celery flakes or a dash of celery salt.
- For a smaller meal for 4, decrease the ingredients by half but use the same amount of stuffing crumbs and butter.
Save some time by making it up the night before, then put in the oven to bake.
- Replace the cream of celery soup with another condensed soup. Cream of chicken or cream of chicken with herbs, cream of mushroom, or cream of onion would be good as well. You can also make a homemade condensed soup if you prefer.
- Cook up some fresh broccoli to use in place of the frozen broccoli.
- Use 1/2 cup plain Greek yogurt and 1/2 cup mayonnaise instead of a full cup of mayo.
- Omit the topping altogether if you don't want the stuffing; although we are partial to it.
How to Store
Leftovers of broccoli casserole with stuffing crumb topping can be stored for three to four days in the fridge. Just make sure that it is wrapped tightly with plastic wrap or aluminum foil if stored in the casserole dish.