Broccoli Casserole
Created by Beckberg on September 25, 2012
- Servings: 8
- Prep Time: 35m
- Cook Time: 30-40m
- Recipe #7566
Ingredients
- 1 large bunch fresh broccoli, cut into small florets (2 small bunches)
- 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
- 1/2 cup reduced-fat mayonnaise
- 1/2 cup reducd sour cream
- 1/2 cup low-fat milk
- 2 tablespoons fresh lemon juice (don't use the bottled stuff)
- 2 large eggs, well beaten
- 1 medium onion, finely chopped
- 1 (8 ounce) package sliced white mushrooms
- 3 cups shredded reduced-fat cheddar cheese, divided
- Salt and pepper, to taste
- 1/2 cup reduced-fat margarine melted
- 4 cups herb stuffing mix (1 small package)
How to Make
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Step 1: Peheat oven to 350 degrees F.
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Step 2: Cook broccoli florets until just tender. Drain then add to large bowl.
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Step 3: In a bowl combine until smooth, cream of mushroom soup, mayonnaise, sour cream and milk and lemon juice. Mix in eggs, onion, mushrooms, 1 1/2 cups cheddar cheese and salt and pepper to taste.
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Step 4: Mix melted margarine with the stuffing mix, add 1/3 to broccoli mixture to help tighten. Reserve remaining stuffing for topping.
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Step 5: Spread broccoli mixture in 9 x 13 or larger casserole, top with 1 1/2 cups cheddar cheese.
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Step 6: Top casserole with remaining stuffing mix. Cook at 350 degrees for 30-40 minutes or until heated through.
Nutritional Facts
- Serving Size: 1 (243.6 g)
- Calories 482.2
- Total Fat - 33.3 g
- Saturated Fat - 11.2 g
- Cholesterol - 106.3 mg
- Sodium - 1091 mg
- Total Carbohydrate - 29.3 g
- Dietary Fiber - 3.3 g
- Sugars - 12 g
- Protein - 17.5 g
- Calcium - 466.3 mg
- Iron - 1 mg
- Vitamin C - 29.1 mg
- Thiamin - 0.2 mg