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Baked Broccoli Casserole | Let's Cook!


Last updated 9/8/2021 at 12:38pm

Graphic courtesy of Terry the Travelskecher

I got this recipe from a co-worker many years ago. He was a pharmacist who loved to cook. He brought this bake to a Christmas party and it blew everyone's mind. Some non-broccoli people have enjoyed this casserole. Perhaps it is due to the fact that it is a little decadent and contains lots of butter and processed cheese. It's not exactly health food. Sadly, the soft cheese that was originally used to make this recipe is no longer sold by Kraft, and the substitute does change the flavor a little for me. However, if you have never had this dish, you won't notice the difference. Serves 8-12


• One large white or yellow onion

• Two packets of frozen broccoli (fresh broccoli will need to be cut into small pieces and steamed until very soft)

• One cube real butter

• 2-3 celery ribs (or sticks)

• One can of Campbell's Cream of Mushroom soup

• One average-size bag of traditional salad croutons

• 3-4 cloves of garlic

• 14-15 oz. soft cooking cheese (This recipe called for the Kraft Squeeze Cheese but this product is no longer sold. A 15 oz. jar of Cheese Whiz will suffice, or two cans of Kraft Easy Snack cheese; choose from American, cheddar or sharp cheddar, or Velveeta. You may also simply use slices of American cheese, preferably the Singles.)


Defrost/fully thaw the frozen broccoli and drain excess water. Damp off with a paper towel. Preheat oven to 375º. Melt 1/2 to 3/4 of the cube of butter in a large sauté pan on medium to medium-high heat. (A tad less then halfway between medium and high.) Dice up the onion, garlic and celery and add to the pan. Make sure the butter is hot and bubbling a little. Sauté until the mixture is moderately saturated and yet browned. The higher sautéing heat prevents the mixture from getting too soggy. Once browned, add the can of mushroom soup and soft cooking cheese. Continue to cook on medium-high until the mixture bubbles.

Place mixture in a medium to large sized casserole dish (grease the dish with butter to avoid sticking). Layer a generous amount of salad croutons on top. Place in oven and bake for 30-45 minutes. You will want to look for a nice darkish golden brown bake/crust.

Remove and let stand for 15-20 minutes to allow the mixture to set, then serve.

– Debbie Magill, Everett

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