Cheese Nip Broccoli Casserole Recipes

AWESOME BROCCOLI-CHEESE CASSEROLE

Awesome Broccoli-Cheese Casserole image

My mom used to make this easy recipe every Thanksgiving when I was little. We kids could never get enough! It was our very favorite Thanksgiving vegetable. If you have children, or have some coming to visit you as guests this Thanksgiving, I guarantee that they will eat (and enjoy) this veggie dish! Even though I rarely cook with canned condensed soups, I still make this yummy broccoli casserole during the holiday season. It's fabulous with a Christmas ham and potatoes au gratin too. Mmmmmmm!

Provided by Stacy M. Polcyn

Categories Side Dish Casseroles Broccoli Casserole Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

Ingredients

1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 egg, beaten
¼ cup onions, chopped
3 (10 ounce) packages frozen chopped broccoli
8 ounces shredded sharp Cheddar cheese
salt and pepper to taste
1 dash paprika

Steps:

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.
Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.
Bake for 45 minutes to 1 hour.

Nutrition Facts : Calories 386.7 calories, Carbohydrate 9.4 g, Cholesterol 63.5 mg, Fat 34.1 g, Fiber 2.6 g, Protein 11.3 g, SaturatedFat 10 g, Sodium 618.7 mg, Sugar 2.5 g

CHEESE NIP BROCCOLI CASSEROLE

Cheese Nip Broccoli Casserole image

This recipe is from my cousin, Trudy. We have every Thanksgiving and Christmas, when our families get together. However, I do carry it to church functions all year long. I always get compliments on it. Hope you enjoy!!! By the way, a short cut would be just to mix all the vegetables into the cheese mixture and bake(not layering), then topping with the crushed crackers

Provided by Bobtail

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 box cheese crackers (Better Cheddars or Cheese Nips)
2 (10 ounce) packages chopped broccoli, cooked and drained
1 can leseur garden peas, drained
1 can cream of mushroom soup
1 cup mayonnaise
1 teaspoon salt
1 teaspoon pepper
1 cup shredded cheddar cheese
1 medium onion, chopped
2 eggs, beaten

Steps:

Preheat oven to 350 degrees.
Grease 2 quart or 9 x 13 casserole dish.
Crush enough cheese crackers till very fine and you have 1 1/2 cup.
(I crush in a zip lock bag, using my grandmother's rolling pin.) Layer ½ broccoli, ½ garden peas, ½ cheese mixture.
Repeat these layers.
Top with 1 ½ cup crushed cheese crackers.
Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 252.8, Fat 18.3, SaturatedFat 5.4, Cholesterol 75.3, Sodium 874.6, Carbohydrate 16.1, Fiber 2.1, Sugar 4.4, Protein 8.1

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