Broccoli Puff

Here in the country we wait for the true sign that Spring is in full bloom. The birth of all the baby sheep out in the fields! It’s one of the things I love most about Easter time. Somehow seeing all those little baby sheep reminds me of the “Good Shepherd” and what this time of year is all about. I love everything about this time of year…except taxes! (Seriously…such a killer of joy! Uncle Sam is uninvited to Easter Dinner…again!)

I’m busy planning Easter dinner. This time of year is jammed packed with wonderful fruits and vegetables…strawberries, asparagus, lemons, artichokes, peas, and more! It’s a smorgasbord of spring flavors.

I was thinking about my sides for Easter dinner this year. I remembered this wonderful side dish my mother made. Broccoli Puff! This dish is light, fluffy, flavorful and a great vegetable side dish. It loosely resembles a souffle…without all the stress!

News Flash!!! I’ve recently discovered there are “canned cream soup snobs”. (These are not my words…saw them some where else!) I get it…I really do. (I think we all want healthier options!) However, I live in Utah. We embrace canned creamed soup in one hand and green jello in the other, while slurping down our fry sauce! Cardiologist love us! (This is my round about way of saying this dish contains creamed soup! A reader pointed out there are healthier options, and please feel free to try them and let me know how they work!)

Pre-cook one 10.6 oz. bag of frozen chopped broccoli. I used the steam package type which worked beautifully. Bonus…one less pot to clean!

Place in a greased 2.5 quart baking dish. I took a knife and cut the broccoli florets smaller.

In a bowl, stir together the cream of mushroom soup, 2 oz. of shredded cheddar cheese.

Gradually add milk, mayonnaise, and beaten egg. Mix till well blended.

Pour over the broccoli and spread evenly over the top.

Combine bread crumbs and melted butter.

Sprinkle over the top of the casserole.

Bake in a 350° oven for 45 minutes. Till crumbs are lightly browned. (It will smell wonderful!)

The cream cheese sauce will “puff ” up around the broccoli. (I’ll go out on a limb and say this is where the “puff” in Broccoli Puff comes in to play!)

The recipe states this will serve 6. We had 4 adults and one baby and this is what we had left…I guess you could say it was REALLY good! Good to the very last drop! lol (I’m so glad I had my camera close by…I adore this picture of her scraping that spoon off!) 

If you’re making this dish I’d recommend doubling it and using a 9 x 13 casserole dish. I know for Easter dinner I will! It’s so yummy!

The creamy soup and cheese mixture puffs up light and fluffy. The broccoli is tender. When I make this for Easter dinner I’m going to try using fresh broccoli that I’ve cooked and drained well. I want more of the florets than the stems. (That really bugs me about frozen broccoli cuts! Come on guys…seriously!) I think it will give it a richer deeper flavor. Don’t misunderstand…this was AMAZING! I just think I can kick it up a notch or two.

This is a light delicious side dish perfect for your Easter main course. Whether it’s Ham, Pork Tenderloin, or Pork Roast. This dish will be a stunning compliment to your Easter dinner.

I know I’m a little late posting this recipe this week. I’m sorry friends. I’ve been down pretty sick with a nasty bug. I managed to crawl to my computer today because I really wanted to share this yummy dish with you. I want you to be able to add it to your Easter Menu Meal Plan. I promise you won’t be disappointed. Just don’t let the baby have the spoon! 😉

Stay tuned for more Easter meal deliciousness coming your way!  Make sure you’re signed up for my newsletter so you get all my recent recipes, crafts, and party planning tips!

I’m sharing this awesome side dish at two different link parties. I want to spread the love! The first is the Weekend Potluck and you can find it by clicking HERE!

The second, and one of my new favorites is Meal Plan Monday! You can find it by clicking HERE!

Have a GREAT day! Thanks for stopping by my Nest!

 

 

 

 

 

 

 

 

Broccoli Puff
Broccoli Puff
Norine Rogers

A delicious, light, fluffy cheese topper on broccoli that will remind you of a vegetable souffle.


  • 1 10.6 oz package of frozen broccoli cuts
  • 1 can condensed cream of mushroom soup
  • 2 oz. shredded cheddar cheese (1/2 cup)
  • 1/4 cup milk
  • 1/4 cup mayonnaise
  • 1 egg, beaten
  • 1/4 cup bread crumbs
  • 1 Tablespoon melted butter

  1. Place cooked broccoli in a greased 2.5 quart baking dish.
  2. In a medium bowl stir together the creamed soup and shredded cheese.
  3. Gradually add the milk, mayonnaise, and beaten eggs, stirring well till blended.
  4. Pour over broccoli in baking dish. Spread evenly.
  5. Combine bread crumbs and melted butter; sprinkle evenly over top of casserole.
  6. Bake in 350° oven for 45 minutes till bread crumbs are lightly browned.
  7. Makes 6 servings.

Prep Time: 10 minutes - Cook Time: 45 minutes ; Yield: 6 servings
http://www.norinesnest.com/broccoli-puff/

 

 

 

 

 

9 COMMENTS

  1. Nikki@soulfullymade | 23rd Mar 17

    We make this every year too! Well my mom does. She calls it Broccoli Casserole. I like your title better! It is an all time favorite! I love how recipes span the country and each of us celebrate around our tables. Makes the world a little smaller. My mom always used crushed up saltines instead of the breadcrumbs! I may have to have her try your way this year! It looks scrumptious!

    • norine@norinesnest.com | 24th Mar 17

      Oh my goodness Nikki! I have not heard of another soul using this recipe. This is why we are “soul sisters”! You totally made my day. Just think we have similar traditions. How wonderful! 🙂 Thanks for sharing with me! You’re the BEST!!!

  2. Julia's Simply Southern | 25th Mar 17

    Thanks for sharing your delicious recipe at Meal Plan Monday! Don’t forget to link back for a chance to be featured 😉

  3. Vickie | 26th Mar 17

    Yes, there are canned cream soup “snobs” and I guess I am in those ranks although I don’t think I am a snob! I like to know exactly what is going into my food. We try to eliminate as much processed food as possible. That said, there are recipes for making your own cream soup substitutes. If you are familiar with those, do you think that would work in this recipe? I can’t think of anything in a can of processed soup that would change the outcome but have never made this recipe either.

    • norine@norinesnest.com | 26th Mar 17

      Hi Vickie! I sincerely hope you know that I was “joking” about the “snob” comment! I would NEVER intentionally criticize someone for wanting to choose healthier food options. I have a quirky sense of humor that I worry will sometimes be offensive. You are by NO means a snob! So please forgive me if I have offended you. I’m familiar with some of the powdered alternative mixes that other cooks are using and I think those would work fine in this casserole. I will be honest and tell you I’ve only made this with the canned mushroom soup so I don’t know for sure but my instincts tell me it would be fine. Thanks so much for your feedback. I really appreciate it. Thanks for visiting my Nest and I would love to know what alternative you use and how it turns out. 😉

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