Broccoli Puff

Broccoli Puff replicates a light and fluffy soufflé! Broccoli is encased in a light fluffy egg batter with cheese and a golden buttery bread crumb topping! It’s the perfect Easter side dish!

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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!

How to Make the BEST Easter Broccoli Puff Side Dish

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.

Cooked chopped broccoli in a bowl

In a bowl, stir together the cream of mushroom soup, 2 oz. of shredded cheddar cheese.Grated cheese added to chopped broccoli

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

Eggs and Mushroom soup mixed together to add to broccoli

Pour over the broccoli and spread evenly over the top.

Cream mixture to add to broccoli

Combine bread crumbs and melted butter.

Bread Crumbs mixed with butter for crumb topping

Sprinkle over the top of the casserole.

Sprinkled crumb topping on top of broccoli

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!)

Baked Broccoli Puff

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!) 

Official Taste Tester for Broccoli Puff

Baby eating the last drop of Broccoli Puff

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.

Broccoli Puff

Close up photo of Broccoli Puff

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.

Broccoli Puff

Broccoli Puff on a serving plate ready to eat

I promise you won’t be disappointed with this Easter side dish. 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!

Here Are Other Great Side Dish Recipes


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

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Yield: 6 servings

Broccoli Puff

Broccoli Puff

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

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 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.

Nutrition Information:



Serving Size:

1 cup

Amount Per Serving: Calories: 218 Total Fat: 16g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 52mg Sodium: 682mg Carbohydrates: 12g Fiber: 2g Sugar: 2g Protein: 7g
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  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!

    • | 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.

    • | 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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  7. Darlene E Brewster | 6th Oct 17

    Yummy yummy yummy thank-you so very much

    • | 6th Oct 17

      Hi Darlene!
      You are so welcome! Truly one of my very favorite side dish recipes. Thanks so much for visiting with me today and sharing! Hope you have a great weekend.
      Happy Nesting!

  8. Judy Irwin | 7th Oct 17

    We have also made this for years but this year I made light cream of squash soup instead of canned and the taste was fantastic.

    • | 7th Oct 17

      Hi Judy!
      That sounds WONDERFUL! I’m going to try that next time. Thank you so much for sharing and visiting with me today! Have a Great weekend!

  9. Jennifer | 17th Oct 17

    How did this turn out for your Easter Dinner with fresh broccoli?! I completely agree with you, frozen broccoli just isn’t the same!

    • | 18th Oct 17

      Hi Jennifer!

      It turned out great! You just have to be sure to drain the broccoli really well. I let mine sit for about 30 minutes to be sure I had all the excess water out of the broccoli. I think this is going on my Christmas menu too! It’s so good. Thanks for visiting! 🙂
      Have a Great Week!

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  11. The Better Baker | 15th Feb 18

    Looks positively luscious! I have always loved ‘dressing up’ veggies!

    • | 15th Feb 18

      Me too! This one is light and lovely! Such a great way to serve Broccoli! Thanks so much for stopping by! Hope ya have a GREAT day!

  12. Bev | 22nd Jun 18

    This looks amazing! Can you use fresh broccoli and you need to cook it first?

    • | 22nd Jun 18

      Hi Bev!
      Yes you can use fresh broccoli! I’ve done it many times and it works great as long as you “tender crisp” cook it and allow it to drain well. You will love this recipe. So yummy! One of my very favorite ways to serve broccoli!
      Thanks so much for stopping by and have a great weekend.
      Happy Nesting!

  13. Holly Jacobs | 16th Nov 18

    My nieces family does not like mayonnaise .. not sure why can she substitute yogurt ?

    • | 16th Nov 18

      Hi Holly!
      I wish I could tell you yes, but it won’t work in this recipe. It’s the whipped “eggs” in the Mayonnaise that you need to create the “souffle” effect of this dish. I’m so sorry! You could try it, but it won’t rise and do what makes this recipe so light, fluffy, and scrumptious. Sniff, sniff.
      It’s too bad they feel that way…because this is such a wonderful side dish for the Holidays! Thanks for stopping by. Wish I had better news for you.
      I hope you have a wonderful Thanksgiving!
      Happy Nesting!

  14. Amber Christensen | 20th Nov 18

    If you were to substitute fresh broccoli florets, how many cups would you use? I figured I’d just blanche it and then make sure it’s drained thoroughly before adding to the casserole.

    • | 21st Nov 18

      Hi Amber!
      I’d use about 3 to 3 1/2 cups of fresh cooked broccoli florets! Fresh will just add to the flavor and make this dish even better! Enjoy! Thanks so much for stopping by my Nest!
      Happy Thanksgiving!

  15. Kathy Jones | 24th Aug 19

    Hi! How great to find this recipe on line! I have made this “broccoli puff” (original recipe from the 70’s) for more than 45 years, and it’s my very favorite side dish. I have added small pieces of chicken (from a rotisserie chicken) and turned it into a full meal many times. Since the 70’s I have used fresh broccoli–and doubled this casserole to fit a 9×13 dish. I usually buy 4 large crown heads of broccoli and cut them into bite-size florets. Then I put them into my 4-cup pyrex measuring cup and semi-cook them in the microwave before spreading them in the baking dish. I use one can mushroom soup and one can cream of celery (or chicken). And I use a little more cheese sometimes. (haha). I use Hellman’s or Duke’s Mayo and medium or sharp cheddar. I use 2 large or jumbo eggs. For the topping—I use fresh cracked wheat or sourdough bread cut into small cubes…at least 4 slices…with 3-4 T. melted butter…and pretty much cover the entire top of the casserole. Those toasty buttered bread cubes make this casserole incredibly flavorful. Sorry this is so long…this is my all-time fave dish to make for potlucks, and I never bring any home! So glad to know others are loving it too!!

    • | 26th Aug 19

      Hi Kathy!
      Love your adjustments to this recipe. I’m going to have to try your version and let you know how I like it. It sounds wonderful! Love the idea of adding chicken!

      Thanks so much for sharing with us. Have a great day!

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