Cheese Crusted Broccoli Casserole without Rice
Try this Cheese Crusted Broccoli Casserole without Rice recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs, beaten
- butter
- 9 x11 casserole dish
- 1 cup of mayonnaise
- 10.5 oz can of cream of mushroom soup
- 1 medium size onion diced
- 1 cup grated sharp cheddar cheese
- 20 oz frozen broccoli
- cheese crackers
- Carbohydrate 16.3070608466998 g
- Cholesterol 54.5043854158533 mg
- Fat 11.3009681109398 g
- Fiber 2.2385714073623 g
- Protein 8.39324070955012 g
- Saturated Fat 5.30690742049632 g
- Serving Size 1 1 -12 serving (101g)
- Sodium 328.172837851821 mg
- Sugar 14.0684894393375 g
- Trans Fat 0.747183131269184 g
- Calories 197 calories
In a large bowl, mix together the mayo, cream of mushroom soup, eggs (beaten), shredded cheese, onion and broccoli. The broccoli will still be frozen when you mix it together as seen in the process photos.Spray the 9x11 casserole dish with non stick cooking spray. Pour the mixture in the casserole dish.Put about 2 or 3 cups of cheese crackers in a large baggy and use a rolling pin to crush the crackers. This will be the crust for the top of the casserole.Sprinkle the crumbled cheese cracker topping over the top of the uncooked casserole.Put small pats of butter over the cracker topping. I used very thin slices of real butter.Bake at 375 degrees for 45 minutes.
