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Broccoli Bake

This tasty side dish is always a big hit when my son, daughter-in-law and granddaughter come for dinner or when I'm hosting a shower or party. At Easter, it's a great way to use up hard-cooked eggs! —Carolyn Griffin Macon, Georgia
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    6 servings


  • 2 packages (10 ounces each) frozen cut broccoli
  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 4 hard-boiled large eggs, chopped
  • 1-1/2 cups shredded cheddar cheese
  • 1 can (2.8 ounces) french-fried onions


  • Cook broccoli according to package directions; drain and set aside. In a skillet or saucepan, saute onion in butter until tender. Stir in soup, mustard and salt; heat until bubbly.
  • In a 1-1/2-qt. casserole, arrange half of the broccoli; top with half of the chopped eggs, half of the cheese and half of the mushroom sauce.
  • Repeat layers. Bake at 350° for 20 minutes. Sprinkle onions on top and bake 5 minutes more.
Nutrition Facts
1 cup: 315 calories, 23g fat (11g saturated fat), 178mg cholesterol, 909mg sodium, 15g carbohydrate (2g sugars, 2g fiber), 12g protein.

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