Broccoli Casserole

  • Yield: 10 to 12 servings

"This recipe has been a favorite of my family's to take to a church supper or a family gathering. It is simple to make and receives many compliments."


1 egg, beaten
1 onion, finely chopped (may substitute dehydrated onions)
8ounces fat-free sour cream
1 (10 1/2-ounce) can cream of broccoli soup, undiluted
1 (10-ounce) box frozen broccoli pieces, thawed
1 (8-ounce) package corn bread stuffing, divided
16ounces grated cheese, divided
2tablespoons margarine


  1. Preheat oven to 350F. Spray casserole dish with cooking spray.
  2. In a large bowl, mix egg, onion, sour cream, soup, broccoli, half of stuffing, and half of cheese. Pour into casserole dish.
  3. Mix remainder of stuffing and cheese and add margarine. Mix well and spread over top of casserole.
  4. Bake 30 minutes or until light brown.

Variation: Cooked yellow squash may be substituted for broccoli.

Tips From Our Test Kitchen: This recipe is especially tasty and colorful when using half broccoli and half yellow squash.


—Recipe by Anita Blankenship, Hickory, N.C.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 310
  • Fat 19g
  • Saturated Fat 9g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 60mg
  • Sodium 950mg
  • Potassium 140mg
  • Carbohydrate 14g
  • Fiber 2g
  • Sugars 3g
  • Protein 21g
  • Trans Fat 0.5g
  • Vitamin A 15%
  • Vitamin C 20%
  • Calcium 60%
  • Iron 4%