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Broccoli Casserole

broccoli casserole made with cream of mushroom soup, mayo, dijon, onion and egg topped with cheese and panko
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  45 min

Ingredients

  • 1 (10.5-ounce) can cream of mushroom soup
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • ½ small yellow onion, grated
  • 2 teaspoons onion powder
  • 2 large eggs, beaten
  • 6 cups broccoli florets, (from 2 large crowns)
  • 1 ½ cups grated sharp cheddar cheese
  • 1 cup panko breadcrumbs
  • 1 tablespoon extra-virgin olive oil

Method

  1. Preheat the oven to 375°F with a rack in the center position.
  2. In a large bowl, combine the cream of mushroom soup, mayonnaise, mustard, grated onion, onion powder, and eggs.
  3. In a 9 x 13-inch baking dish, combine the broccoli, cream of mushroom soup mixture, and 1 cup of the cheese.
  4. In a small bowl, combine the panko and olive oil. Top the broccoli mixture with the remaining ½ cup of cheese and sprinkle with the panko breadcrumbs.
  5. Cover and bake for 15 minutes. Uncover and continue baking until golden and bubbling, about 30 minutes.