Southern Broccoli Casserole
Southern Broccoli Casserole is a savory blend of broccoli and cheese with a crunchy, buttery topping. This classic casserole skips adding condensed soup.
Servings: 12
Calories: 370kcal
Ingredients
FILLING
- 3 cups streamable frozen broccoli florets (can use fresh broccoli)
- 1 cup sour cream
- 1 cup mayonnaise - I use Duke's ad
- 12 ounce package sharp cheddar cheese blend shredded
- 2 eggs beaten
- ⅛ teaspoon pepper
- ⅛ teaspoon garlic powder
TOPPING
- ½ stick butter melted
- 2 cups herb seasoned stuffing crumbs ad
- ½ cup french fried onions crushed (ad)
Instructions
- Preheat oven to 350 degrees.
- Steam frozen broccoli as directed on package for 5 minutes and set aside.
- In a separate bowl, whisk sour cream, mayonnaise, cheddar cheese, beaten eggs, pepper and garlic powder to make the filling.
- Add steamed broccoli to the filling and mix gently.
- Pour contents into a 13 x 9 inch casserole dish.
- To make the topping, melt butter in a dish in the microwave. Add herb seasoned stuffing crumbs and crushed french fried onions to butter. Mix well and sprinkle on top of filling.
- Cover casserole with foil. Bake at 350 degrees for 40 minutes until casserole is golden brown and bubbly.
Notes
- Cover the casserole with foil before baking to prevent topping from scorching.
- It's not necessary to add salt to the filling since the other ingredients contain enough sodium.
- Feel free to substitute cracker crumbs or another crunchy topping if desired.
- Freeze casserole before baking without crumbs for best results. Keep in an airtight container in freezer for up to 3 months. Bake at 350 degrees for 45 minutes until cooked through. Add crumbs and bake until golden brown.
- View the Google Web Story for Broccoli Casserole!
Nutrition
Calories: 370kcal | Carbohydrates: 11g | Protein: 10g | Fat: 32g | Saturated Fat: 12g | Sodium: 507mg | Potassium: 166mg | Fiber: 2g | Sugar: 2g | Vitamin C: 20mg | Calcium: 253mg | Iron: 1mg