Homemade Broccoli Casserole

This Homemade Broccoli Casserole is a from-scratch version of a childhood classic. A lusciously creamy casserole consisting of homemade cream of mushroom soup, Swiss cheese, sautéed fresh broccoli, onions and garlic topped with butter toasted, hand-torn pieces of sourdough bread. Serves 8+

Course Side Dishes

Cuisine American

Keyword baked, broccoli, casserole, cheesy, holiday recipe, Thanksgiving

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 356

Author Laurie McNamara

Ingredients

1 recipe condensed cream of mushroom soup
2/3 cup mayonnaise
1 cup baby swiss cheese (generous) grated using the larges holes on box grater
1 large egg
1/3 cup diced water chestnuts optional
4 tablespoons unsalted butter divided
1 medium yellow onion diced small (about 1 cup)
1 clove garlic minced
12 ounces broccoli florets
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 ounces sourdough bread hand-torn

US Customary - Metric

Instructions

Position your oven rack in the lower third portion of your oven. Preheat your oven to 350° and grease a 2 to 3-quart baking dish.
In a large bowl add in the condensed mushroom soup, mayonnaise, grated Swiss, an egg and diced water chestnuts. Give that a stir and scoot off to the side.
In a deep-sided, 10-inch skillet melt 2 tablespoons of butter and add in yellow onion, garlic and a small pinch of salt. Sauté for about 6 minutes or until the onions are just soft and turning translucent.
Add in the broccoli, stir and cover the pan with a lid. Cook the broccoli 10 minutes, stirring every 2 minutes. The broccoli will be bright green, tender but still firm.
Remove off the heat and add to the creamy mayo/swiss mixture and season with kosher salt and freshly ground black pepper. Stir well to combine.
Transfer to the prepared casserole dish.
Adding the remaining 2 tablespoons butter to the same pan that cooked the onions and broccoli. Add the torn sourdough bread and toss to coat. Toast over medium-low heat until the bread pieces are lightly golden and slightly crispy. (these will further crispy in oven)
Top the casserole with bread pieces.
Slide the casserole into the oven and bake for 25 to 30 minutes or until the sourdough is deeply golden and the casserole is bubbly.
Allow to cool a few minutes before serving.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition