Broccoli Puff
Broccoli Puff — A comforting vintage broccoli casserole that’s creamy, cheesy, and topped with buttery breadcrumbs. This easy side dish is a potluck favorite and pairs well with chicken, ham, or beef.
Broccoli Puff Casserole
Ingredients
- 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
- ¼ cup fine dry bread crumbs
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 350°F.
- Cook frozen broccoli according to package directions and drain very well.
- Place drained broccoli in a 10 × 6 × 1½-inch baking dish.
- In a bowl, stir together cream of mushroom soup and shredded cheese.
- Gradually mix in milk, mayonnaise, and beaten egg until smooth.
- Pour mixture evenly over the broccoli.
- Mix bread crumbs with melted butter and sprinkle over the top.
- Bake for about 45 minutes or until the crumbs are lightly browned and the casserole is hot and bubbly.
FAQ
Can I use fresh broccoli instead of frozen?
Yes. Steam or boil fresh broccoli until just tender, drain very well, and use the same amount as one 10 oz frozen package.
Can I substitute another soup?
Yes. Cream of chicken or cream of celery work well as substitutes for cream of mushroom.
How do I keep the puff from getting watery?
Drain the broccoli thoroughly after cooking. Avoid adding extra liquid beyond the recipe.
Can I make Broccoli Puff ahead of time?
Yes. Assemble the casserole (without the crumb topping), cover, and refrigerate. Add the buttered crumbs just before baking for the best crunch.