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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!
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.
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!)
Official Taste Tester for 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.
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 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
- Loaded Scalloped Potatoes For Two
- Summer Squash and Corn Casserole
- Asparagus With Toasted Walnuts and Feta Cheese
- Oven Fried Squash
- Best Cheesy Funeral Potatoes
Have a GREAT day! Thanks for stopping by my Nest!
- 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
- Place cooked broccoli in a greased 2.5 quart baking dish.
- In a medium bowl stir together the creamed soup and shredded cheese.
- Gradually add the milk, mayonnaise, and beaten eggs, stirring well till blended.
- Pour over broccoli in baking dish. Spread evenly.
- Combine bread crumbs and melted butter; sprinkle evenly over top of casserole.
- Bake in 350° oven for 45 minutes till bread crumbs are lightly browned.
- Makes 6 servings.
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Serving Size:1 cup
Amount Per Serving: Calories: 218Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 52mgSodium: 682mgCarbohydrates: 12gFiber: 2gSugar: 2gProtein: 7g
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