Best Broccoli Casserole

Melissa Snow


I knew this recipe was a keeper when my sister who is a well-known broccoli hater said "it tastes pretty good, I guess." Anyway, the rest of us who love broccoli thought it tasted great.

I made this to top over baked potatoes, but it's great on its own too.


★★★★★ 2 votes

6 to 8
15 Min
30 Min


  • 2/3 c
    unsalted butter
  • 2
    10 ounce packages frozen chopped broccoli(does not need to be thawed or you can thaw and drain it)
  • 4
    green onions, chopped
  • 4
    stalks celery with leaves, chopped
  • 10 3/4 oz
    can cream of mushroom soup
  • 10 3/4 oz
    can cream of potato soup
  • 2
    3 ounce cans sliced mushrooms, drained
  • 8 oz
    container herb & garlic cheese spread(i used rondel's)
  • 5 dash(es)
    worcestershire sauce
  • 2 pinch
    kosher salt
  • 2
    shakes seasoned pepper
  • 1 c
    panko crumbs

How to Make Best Broccoli Casserole


  1. Preheat oven to 350 degrees.
  2. In a large skillet, melt butter over medium-high heat. Saute broccoli, onions, and celery for 10 to 15 minutes. Add soups, mushrooms, cheese spread, worcestershire sauce, salt and pepper. Stir until cheese spread has melted.
  3. Pour into a greased 2 quart casserole dish. Top with panko crumbs. Bake for 30 minutes.

Printable Recipe Card

About Best Broccoli Casserole

Main Ingredient: Vegetable
Regional Style: American

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