Broccoli Casserole

Broccoli Casserole

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Millie Gibson


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:)


☆☆☆☆☆ 0 votes

20 Min
1 Hr


  • 2 pkg
    broccoli, frozen
  • 1 pkg
    cream cheese
  • 1 bag(s)
    large, blue bag pepperidge farm stuffing mix
  • 1 stick
  • 1 can(s)
    campbells condensed cream of mushroom soup
  • 1 can(s)
    campbells condensed cream of celery soup
  • 1 pkg
    large velveeta cheese
  • 1 large
  • 5 dash(es)
    salt, pepper to taste

How to Make Broccoli Casserole


  1. Cook broccoli until overly done. Keep hot.
  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.
  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.
  4. Bake in oven at 425 degrees for 40 minutes or until Velveeta is melted.

Printable Recipe Card

About Broccoli Casserole

Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Heirloom

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