broccoli casserole

Name: Broccoli Casserole
Prep time: 20 min
Cook time: 1 h
Yield: 15
Cuisine: Southern
Ingredients: 2 package(s) broccoli, frozen; 1 package(s) cream cheese; 1 bag(s) large, blue bag pepperidge farm stuffing mix; 1 stick(s) butter; 1 can(s) campbells condensed cream of mushroom soup; 1 can(s) campbells condensed cream of celery soup; 1 package(s) large velveeta cheese; 1 large onion; 5 dash(es) salt, pepper to taste

30 Pinches

Millie Gibson

Georgetown, KY

Updated on Nov 21, 2015

This is my Mom's recipe. In her honor I am posting this hoping you will love this rich creamy casserole as much as my family did growing up. It's just not Thanksgiving without it:)

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prep time 20 Min

cook time 1 Hr

method Bake

yield 15 serving(s)

Ingredients

2 packages broccoli, frozen
1 package cream cheese
1 bag large, blue bag pepperidge farm stuffing mix
1 stick butter
1 can campbells condensed cream of mushroom soup
1 can campbells condensed cream of celery soup
1 package large velveeta cheese
1 large onion
5 dashes salt, pepper to taste

How To Make broccoli casserole

Step 1

Cook broccoli until overly done. Keep hot.

Step 2

While broccoli is cooking, melt butter and cut most of the package of Velveeta into small cubes. Velveeta is to taste so use less or more as you like it. Chop onion into small/medium pieces.
Step 3

Add melted butter and cubed Velveeta to all other ingredients in large bowl. Add hot broccoli and mix until combined. Scoop broccoli mixture into 9x11 pan.
Step 4

Bake in oven at 425 degrees for 40 minutes or until Velveeta is melted.
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