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
- Air Fryer Zuchinni from Mae’s Menu
Have a GREAT day! Thanks for stopping by my Nest!
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
- 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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Monday 10th of April 2023
Mine didn't puff up at all. Can't figure out why. Taste good though.
Tuesday 18th of April 2023
Hi Joanne! Hmmmm. I'm trying to figure out why it didn't puff? Granted it doesn't puff greatly, but it does rise with the eggs, like an egg bake. I'm sorry it didn't do what it should do. I'm glad it still tasted good. Maybe add an extra egg next time? I think I would. Happy Nesting! Have a great week. Norine
Wednesday 25th of November 2020
We grew up with this at every holiday!
Friday 27th of November 2020
Hi Stephanie! Isn't this an amazing side dish. I know one thing...you grew up right! lol I think I'm going to make this for Christmas this year. I just love it. Hope you had a wonderful Thanksgiving and a wonderful Holiday Season. Norine
Tuesday 24th of November 2020
I’m about to try this.. it’s just finishing up in the oven. Also, I don’t like when frozen broccoli has more florets than anything, but, Costco frozen broccoli always has the broccoli attached to the florets. Haven’t got a bag that has florets with out the top of the tree.. can’t wait till it’s
Wednesday 25th of November 2020
Hi Brenda! Hope you enjoyed this recipe. It's a great side dish and I completely agree about the broccoli florets!! Enjoy and have a wonderful Thanksgiving. Happy Nesting, Norine
Saturday 24th of August 2019
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 9x13 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!!
Monday 26th of August 2019
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! Norine
Tuesday 20th of November 2018
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.
Saturday 7th of January 2023
@Amber Christensen, if you ever want to dial the flavor up further, roast the broccoli before adding the topping-delicious!
Wednesday 21st of November 2018
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! ~Norine