Easy Broccoli Cheese Casserole

Simple and satisfying. Can top with crushed potato chips if desired.


4 C cooked broccoli* chopped into desired size. I kept mine a bit chunky.

1 can Campbell’s Cream of Mushroom Soup

2 large eggs

¼ C half ‘n half cream

¼ C finely chopped yellow onion

1 T yellow mustard (can also use Dijon)

5 oz sharp cheddar cheese grated

1 t kosher salt + ½ t black pepper

3 T soft salted butter


  • Preheat oven to 375° F.
  • In a 4 C glass measuring container add the two eggs and whisk well for about 3 minutes. Add the soup and mix. Add the cream, onion, and mustard. Blend again until well incorporated. Add the salt and pepper and fold in the cheddar cheese, reserving about a third of it to sprinkle on top.
  • In an appropriate size glass baking dish (I used a size about 7 X 11 inches), rub the butter on the bottom and sides of the dish. Spread the cooked and chopped broccoli evenly on the bottom. Pour over the soup cheese mixture and fold everything together so it’s evenly distributed. Sprinkle the rest of the cheese on top.
  • Bake for about 20 – 22 minutes until the cheese begins to brown just slightly and everything is bubbling. Remove, let sit for about 3-4 minutes. Serve!

*Cut the raw broccoli into small pieces, cover with water, and boil until slightly soft, about 4 – 5 minutes. Check often and do not overcook. When done pour out water, refill with cool water and as much ice as the pan will hold to cover the broccoli. This shocks it and preserves the bright, green color.


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