Broccoli Cheddar Bake Casserole w/ Parmesan Cheese
This broccoli cheddar bake is perfect for Thanksgiving, Christmas, Easter and any gathering that you want a great vegetable casserole dish to feed a crowed. It's also a great dish to make the day ahead, then when ready to bake, let it come to room temperature and bake!
Servings: 6 servings
Calories: 554kcal
Ingredients
- 1 pound (455 g) broccoli florets , cut into bite sized pieces
- 10.5 oz. (300 g) can of condensed cream of mushroom soup or cream of chicken soup
- 1/2 cup (120 ml) mayonnaise
- 1/2 cup (120 ml) sour cream
- 2 (2) eggs beaten
- 1/2 cup (120 ml) onions , chopped
- 1 teaspoon (5 ml) garlic salt
- 1/2 teaspoon (2.5 ml) paprika
- additional salt and pepper to taste
- 6 ounces (170 g) grated cheddar cheese
- 6 ounces (170 g) grated parmesan cheese
- 1 cup (108 g) bread crumbs
Instructions
- Preheat oven to 375° F. Grease a 9x13 baking dish.
- In medium bowl, combine the cheddar and parmesan cheese. Set aside.
- In large bowl, whisk together condensed soup, mayonnaise, sour cream, eggs, onions, garlic salt, paprika, kosher salt and black pepper.Add broccoli and about 3/4 of the cheese to the mixture. Use rubber spatula to mix and scrape sides of bowl to combine all the ingredients together well.
- Pour broccoli mixture into prepared baking dish. Sprinkle remaining cheese on top of casserole. Sprinkle bread crumbs on top of cheese.
- Bake for about 40-45 minutes or until broccoli is tender.
Nutrition
Calories: 554kcal | Carbohydrates: 24g | Protein: 27g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 130mg | Sodium: 1661mg | Potassium: 467mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1293IU | Vitamin C: 69mg | Calcium: 622mg | Iron: 3mg