Broccoli and Cheese Casserole

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce preservatives and calories.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat option lowers calories while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for sautéing.

Preheat the oven to 350°F (175°C).

Butter an 8x8 baking dish or use cooking spray.

Add 18-20 ounces of broccoli florets to the baking dish, spreading them evenly.

In a bowl, combine 1 can of cream of mushroom soup, 1/2 cup of mayonnaise, 1 tablespoon of onion powder, and 1 large beaten egg. Season with salt and pepper to taste.

Mix the ingredients until well combined and pour over the broccoli in the baking dish.

Add 1.5 cups of shredded cheddar cheese to the mixture and stir to incorporate.

Top the mixture with 1/2 cup of panko bread crumbs and additional pecorino romano bread crumbs if desired.

Bake in the preheated oven for 45 minutes to 1 hour until bubbly and golden brown. Check for doneness by inserting a fork to ensure it is not cold in the center.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens