Broccoli Stuffing
Broccoli is placed in the bottom of a casserole dish. Cream of mushroom soup, onion cheese and seasoning is poured on top. Then dry stuffing mix is spread over the soup mixture. The stuffing bakes up soft with the broccoli and sauce hiding underneath. This is great for a holiday, it combines a vegetable side dish with stuffing and it’s all baked in one casserole dish.
Ingredients
- 2 packages (16 oz) frozen chopped broccoli
- 1 cup shredded cheddar cheese
- 2 eggs beaten
- 1 onion minced
- 10.75 oz can cream of mushroom soup condensed
- ½ cup mayonnaise
- 10 oz dry bread stuffing mix
- ½ cup butter melted
Instructions
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Preheat oven to 350 F. Cook broccoli according to package instructions. Lightly grease a large baking dish.
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In a bowl, mix the cheese, eggs, onion, cream of mushroom soup and mayonnaise.
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Arrange the cooked broccoli in the prepared dish. Pour cheese sauce over the broccoli. Spread stuffing mix over the sauce. Drizzle butter over all.
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Bake 30 minutes in preheated oven, until bubbly and lightly browned.
Recipe Notes
I don’t precook the broccoli. Thaw the frozen broccoli in the refrigerator overnight or in the microwave. That way the broccoli doesn’t become too mushy when cooking in the oven. Broccoli florets can be used instead of the chopped pieces, either style works. This casserole would work well with bags of California blend (broccoli, cauliflower and carrots). Make sure to use a large baking dish, this will not fit in a 9x13 pan. You can use reduced fat cheese, mayonnaise and soup. Also add some salt and pepper to the cheese sauce mixture. The stuffing top will be a little crunchy. The butter doesn’t soften all of it and the underside will be softer due to the sauce. If you want the stuffing to be less crunchy; use less stuffing or mix some of the stuffing with the cheese sauce. If you mix some of the stuffing, the remainder is a smaller amount so that the butter can easily coat all the pieces.