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Paula Deen’s Southern Broccoli Casserole recipe is a hearty side dish and true delight for the taste buds. The combination of creamy cheese, broccoli, and buttery crackers creates a dish that is both comforting and satisfying.
This creamy, cheesy casserole makes veggies disappear. Easy to make with cream of mushroom soup, softened processed cheese, broccoli and a few more ingredients. Your family will beg for more!
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.
Ingredients. 14 cups fresh broccoli florets (about 4 heads) ¾ cup chopped onion. 4 cloves garlic, minced. 1 tablespoon salt. 1 (10¾-ounce) can cream of mushroom soup. 1 cup sour cream. 1 large egg. 2½ cups shredded Cheddar cheese, divided. 2½ cups crushed saltine crackers, divided. ¼ cup butter, melted. Instructions. Preheat oven to 350°.
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Combine the broccoli and the cooked vegetables in a bowl. Heat the soup and Velveeta cheese in a saucepan over low heat until the cheese melts. Pour it over the broccoli mixture. Add the garlic salt and pepper and combine. Put it in the buttered casserole dish and bake for 20 to 25 minutes.
