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!
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.
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
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!
Broccoli Puff
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
- 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.
How did this turn out for your Easter Dinner with fresh broccoli?! I completely agree with you, frozen broccoli just isn’t the same!
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!
Norine
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.
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!
~Norine
Yummy yummy yummy thank-you so very much
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!
Norine
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.
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. 😉
Thanks for sharing your delicious recipe at Meal Plan Monday! Don’t forget to link back for a chance to be featured 😉
Thanks Julia! I thought I had. It’s fixed now! 😉
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!
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!!!