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Paula Deen’s Broccoli Casserole

This is tender broccoli florets with creamy, cheesy filling and a crumbled cracker topping. Broccoli casserole with crackers and mayonnaise is so simple, you can quickly prepare it any time of the day, even for breakfast (it would be a good start to a new day). In everyday life, I like quick and easy meals with ingredients that I always have at home.

This broccoli casserole with cheddar cheese and crackers is one such meal that can be served as a main dish or with fresh salad, baked potatoes, leftover roasted turkey, or chicken.
Broccoli casserole by Paula deen is a perfect combination of broccoli, mayonnaise or sour cream, cream of mushroom soup, sharp cheddar cheese, and crushed crackers. It is delicious!



2 (10 ounce) packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup sharp cheddar cheese, grated
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 eggs, light beaten
2 cups crackers, crushed
2 tablespoons butter, melted



Preheat oven to 350°F
Spray a 13 x 9 inch baking dish with cooking spray.
In a large bowl, combine broccoli, mayonnaise, cheese, soup and eggs.
Mix well.
Place the mixture in pan.
Top with crushed crackers and pour the melted butter evenly over crackers.
Bake for 35 minutes or until set and browned.

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