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Broccoli Puff

Broccoli with a light sauce and topping

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!

Norines Photo and signature

 

 

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

Ingredients

  • 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

Instructions

  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:

Yield:

6

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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Kathy Jones

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!!

norine@norinesnest.com

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

Amber Christensen

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.

norine@norinesnest.com

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

Holly Jacobs

Friday 16th of November 2018

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

norine@norinesnest.com

Friday 16th of November 2018

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! Norine.

Bev

Friday 22nd of June 2018

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

norine@norinesnest.com

Friday 22nd of June 2018

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! ~Norine

The Better Baker

Thursday 15th of February 2018

Looks positively luscious! I have always loved 'dressing up' veggies!

norine@norinesnest.com

Thursday 15th of February 2018

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! ~Norine