I can’t believe I have yet to share this recipe on my blog as it’s something I make for almost every holiday. This recipe came from my mother-in-law and something my husband always requests me to make if we’re not eating at his parents house. Of course, it doesn’t taste exactly like his mom’s but I think I finally got it pretty close to what hers tastes like. She did share the recipe with me, but the first time I followed it, it wasn’t like we remembered. I tweaked it slightly for Thanksgiving and it came out great!
This casserole is a mix of stuffing, broccoli, cheese and some other ingredients to combine it all together. I add a little bit of gravy to mine when I’m eating it with Thanksgiving dinner and turkey. I hope you enjoy this recipe as much as my family does!
32 oz frozen broccoli cuts and florets
1 can cream of mushroom soup
2 eggs, beaten
1 cup white cheddar cheese, fresh grated
1 medium yellow onion, finely chopped
1/2 package of stuffing mix (we use the Pepperidge Farm Herbed Seasoned Classic Stuffing – it’s a blue package)
Preheat your oven to 350 degrees. Lightly grease a 9×13 casserole dish and set aside. Cook the broccoli according the package instructions. Drain and chop to desired size.
In a large bowl, combine the cream of mushroom soup and eggs. Add in the onion, cheese, stuffing mix and chopped broccoli. Mix until combined well. Spread into the prepared baking dish. Place a thin layer of remaining stuffing mix on top of the casserole. Bake for 35-40 minutes or until cooked and bubbly. Remove from the oven and allow to cool slightly. Serve warm and enjoy!