Cheesy Broccoli Bake

Total Time:
45 min
10 min
35 min

8 to 10 servings

  • 2 pounds fresh broccoli, trimmed and cut up
  • 2 tablespoons unsalted butter, plus more for greasing the casserole
  • 1/4 cup chopped celery
  • 1/4 pound fresh mushrooms, sliced
  • 1/4 cup chopped onion
  • 1 (8-ounce) can sliced water chestnuts
  • 1 (10 3/4-ounce) can condensed cream of mushroom soup
  • 1/2 pound cheese product, softened
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 cup grated Cheddar

Preheat the oven to 350 degrees F. Butter a 9 by 13-inch casserole.

Steam the broccoli until tender, about 10 minutes. In the meantime, melt the butter in a medium skillet over medium heat and saute the celery, mushrooms, and onion until softened, about 10 minutes; drain. Combine the broccoli and the cooked vegetables in a bowl.

Heat the soup and softened cheese product in a saucepan over low heat until the cheese melts. Pour it over the broccoli mixture. Add the garlic salt and pepper and combine.

Put it into the buttered casserole dish and bake for 20 to 25 minutes. Sprinkle the top with the grated Cheddar the last 5 minutes of baking.

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4.4 140
cheesy and yummy!!! item not reviewed by moderator and published
I used colby jack instead of cheddar. I also added french fried onions to the top once it was out of the oven and the family loved it!!! I am thinking about trying it again sometime with polish sausage added as a casserole dish. item not reviewed by moderator and published
Instead of the same ol' same ol' steamed broccoli for Thanksgiving I decided to try this recipe. It was a huge hit (especially with the kids. I have been asked to make it again with Christmas dinner. This next time I will try it with half a can of condensed cream of mushroom soup or maybe even condensed cream of broccoli soup to see if it will be slightly thicker. Thanks for this fabulous alternative Paula!! item not reviewed by moderator and published
Like some others here, I decided to add about 2 cups of chicken (finely chopped) and 2 cups of pasta (rotini) to it. It turned out really well. I left out the water chestnuts and used colby jack cheese instead of cheedar. Next time I make this, I may use 3/4 of a pound of cheese instead of 1/2 a pound to make it creamier. I think that will help balance out the added chicken and pasta. And I think I'll add extra mushrooms too. item not reviewed by moderator and published
Great recipe! This is now a family favorite! item not reviewed by moderator and published
Wonderful recipe! I used Ricotta for the "cheese product". It was really creamy & tasty. item not reviewed by moderator and published
I just pulled this dish out of my is FANTASTIC. I did not put in the water chesnuts and I was out of garlic salt so I used garlic powder and regular salt. Great for your Thanksgiving table. item not reviewed by moderator and published
DELICIOUS!! My family LOVED this dish for Thanksgiving last year and even asked for the recipe at the end of the night. I plan on making it again this year. item not reviewed by moderator and published
Part of my rating probably comes from not following the recipe exactly. I didn't have velveeta and used a grated 4 cheese product plus some mild cheddar and then thinned the soup/cheese mixture with milk. I added some chopped chicken. Since I like my brocoli crisp, I'll probably skip the steaming next time and just use it raw. It was good; but could have been better. May try it with the velveeta next time just to see the difference. item not reviewed by moderator and published
This was really good but a tiiny bit too cheesy. I would suggest adding more broccoli, cauliflower and/or chicken or cut the cheese down a little. Instead of velveeta, I used yellow american because it's all I had. I eliminated the water chestnuts all together. Oh and I used garlic powder instead of garlic salt. Otherwise this dish is great! You can make easy modifications to satisfy your own tastebuds! :) item not reviewed by moderator and published

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