Broccoli Casserole II

Broccoli casserole enriched with cheese, mayonnaise, and cream of mushroom soup -- delicious and EASY to make!


8 servings


3 tablespoons butter or margarine
1 onion, chopped
2 (10 ounce) packages chopped frozen broccoli, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
2 eggs, beaten
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon seasoned salt
1 1/2 teaspoons lemon juice
12 buttery round crackers, crushed fine
2 tablespoons butter or margarine


Preheat oven to 350°F (177°C).

Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.

In a 2-quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter.

Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.

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