Lois Ross’s Creamy Broccoli Casserole
📜 Collection: General Archive | ✍️ Attribution: Lois Ross | 📂 Category: Sides A classic and comforting broccoli casserole from Lois Ross, featuring tender broccoli, crunchy water chestnuts, and a rich, cheesy custard made with soup and mayonnaise.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 40 mins | None | 6-8 servings |
🔪 Key Equipment
- Oven
- Casserole dish
- Large mixing bowl
- Steamer basket
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 bunch | Broccoli | Cut up fine and steamed |
| 1 can | Water Chestnuts | Sliced, drained |
| ½ Medium | Onion | Chopped |
| 1 can | Cream of Mushroom Soup | 10.5 oz |
| ¾ cup | Mayonnaise | None |
| 2 | Eggs | Beaten |
| 1 cup | Cheddar Cheese | Grated |
| As needed | Bread Crumbs | Optional |
Instructions
Step 1: Preparation
- Preheat oven to 375°F. Grease a baking dish.
Step 2: Mixing the Casserole
- In a large bowl, mix together the steamed broccoli, drained water chestnuts, chopped onion, cream of mushroom soup, mayonnaise, beaten eggs, and grated cheddar cheese until thoroughly combined.
Step 3: Baking
- Pour the mixture into the greased baking dish and sprinkle bread crumbs on top, if desired.
- Bake for 30-45 minutes, or until the casserole is hot, bubbly, and set in the center.
💡 Make-Ahead & Storage: Assemble the casserole up to a day in advance, cover tightly, and refrigerate until ready to bake, adding a few extra minutes to the baking time if chilled.
Original Recipe Scan
