Broccoli Soufflé

This fine broccoli casserole recipe is thanks to my Mother-in-Law. This is one of her classic American Thanksgiving recipes which is right around the corner, November 28th. I wanted to share this side dish with you as it’s truly one of the easiest and yummiest thanksgiving sides, or a side for any great meal.


It’s a one bowl wonder which takes minutes to put together.



Creamy broccoli with a crispy coating. Absolutely delicious!

Broccoli Soufflé

Prep time: 10 minutes    Cook time: 45-50 minutes     Cool time: 5 minutes


1-2 packages of frozen broccoli, chopped preferably

2 eggs

2 heaping tbsp dried onion flakes

1 can (284ml) of cream of mushroom soup

½ can of mayo (soup can)

1 can of grated cheddar cheese (soup can) + more to cover

Non-seasoned breadcrumbs



Preheat oven to 350 degrees F.

Defrost broccoli by running cold water over them and drain.

In a medium bowl, add the broccoli, eggs, onion flakes, mushroom soup, mayo and 1 can of cheese.

In a soufflé dish, sprayed with pam, pour in the broccoli mixture. Sprinkle non-seasoned breadcrumbs and more grated cheddar on the top. Dot the top with butter.

Bake for 45 minutes.



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