🥦 Broccoli Puff Casserole
A classic, crowd-pleasing side dish featuring tender broccoli baked in a velvety, rich cheese custard with a golden, buttery crumb topping.
Ingredients
The Broccoli Base & Cream:
- 1 (10 oz) package frozen broccoli cuts
- 1 can condensed cream of mushroom soup
- 2 oz sharp processed American cheese (shredded, about ½ cup)
- ¼ cup milk
- ¼ cup mayonnaise
- 1 egg (beaten)
Buttery Crumb Finish:
- ¼ cup fine dry bread crumbs
- 1 tablespoon butter (melted)
Baking Instructions
🌡️ Oven Temp: 350°F
- Preheat your oven to 350°F.
- Prep the Broccoli: Cook the frozen broccoli cuts according to the directions on the package, then drain them extremely well to prevent excess moisture in the casserole.
- Arrange the thoroughly drained broccoli pieces evenly across the bottom of a 10 × 6 × 1 ½-inch baking dish.
- Build the Sauce: In a medium mixing bowl, stir together the cream of mushroom soup and the shredded sharp cheese.
- Gradually pour in the milk, mayonnaise, and beaten egg, stirring continuously until the mixture blends into a smooth, uniform sauce.
- Pour the cheese and soup mixture evenly over the top of the broccoli layer.
- Add the Crunch: In a small bowl, toss the fine dry bread crumbs with the melted butter until crumbly. Sprinkle this mixture uniformly across the top of the casserole.
- Bake at 350°F for approximately 45 minutes, pulling it when the crumbs turn a light golden brown and the entire dish is piping hot and bubbling around the edges.