Grandma's Cheesy Broccoli Souffle Casserole
A cheesy vegetable casserole that pairs perfectly with any main meat for a comforting meal, fit for a crowd.
- 2 10 oz pkgs frozen broccoli, thawed, drained, & chopped OR 20 oz fresh broccoli, steamed, and chopped
- 1 medium onion, diced
- 1 10 3/4 oz can cream of broccoli or cream of mushroom soup
- 1 cup shredded sharp cheddar cheese, divided
- 1/4 cup milk
- 1/4 cup mayonnaise
- 2 eggs beaten
- pinch crushed red pepper flakes
- smoked paprika
Cook the broccoli, drain thoroughly, and spoon into a lightly greased, medium-large sized baking dish. Set aside.
In a large mixing bowl, stir together the onion, soup, 1/2 cup of cheese, milk, mayo, eggs, and red pepper flakes until evenly combined.
Spoon the mixture evenly out over the broccoli. Using the back of the spoon, spread out as necessary.
Sprinkle the remaining 1/2 cup of cheddar evenly out over top the casserole. Sprinkle with smoked paprika.
Bake the casserole at 350 degrees for 45 minutes. Let rest 5-8 minutes before serving.
Calories: 202kcal | Carbohydrates: 2g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 245mg | Sodium: 223mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 482IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 1mg