Classic Broccoli Casserole Recipe
Autumn is the start of cooler weather here in North Carolina. The leaves change their color. I get to celebrate two of my three favorite holidays, Halloween and Thanksgiving. And it is the season of slower cooking and oven-baked casseroles and meals, including my broccoli casserole.
Last Thanksgiving, my sister-in-law made her famous broccoli casserole for a family pot luck gathering. I had never had it before and found myself going back for third helpings. Needless to say, I didn’t lose weight during that meal, but then again, I never lose weight during the Thanksgiving holiday.
The casserole was amazing. My husband and kids loved it, and so I had to learn how to make it. It is an astonishing side dish casserole recipe that changes up the menu from the typical yams or sweet potato casseroles. The wonderful thing about this casserole is that it is not too complicated with an overabundant number of ingredients. There is only fresh broccoli, onion, butter, cream of mushroom soup, cream cheese, and breadcrumbs. Most of those ingredients I can easily find in my pantry and refrigerator.
Cost to make this recipe.
When you purchase all the ingredients, I calculated the recipe to cost you roughly $7.53 for a 9×13 casserole dish or $0.63 per serving size. As homesteaders, I can reduce the price by half because we grow broccoli in the backyard garden. We also make our own breadcrumbs by drying bread loaf ends that we don’t always eat. Our homesteader cost comes closer to $3.74 or $0.31 per serving size.
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Creamy Broccoli Casserole
Ingredients
- 12 oz. broccoli florets, frozen or fresh…[$3.00]
- ½ large onion, chopped small…[$0.50]
- ¼ stick butter, …[$0.25]
- 10 oz. cream of mushroom soup, …[$1.49]
- 8 oz. cream cheese, …[$2.00]
- 1 cup breadcrumbs, …[$0.29]
Instructions
- Cut up broccoli small and boil in water until soft. Fresh broccoli will take a bit longer than frozen.
- Drain broccoli and add cream cheese and mushroom soup while hot. Stir until everything is melted.
- Sauté chopped onion in ¼ stick butter until soft. When cooked, reserve butter in a small dish and set aside.
- Add sautéed onion to broccoli mixture.
- Add breadcrumbs a tablespoon at a time to reserved melted onion butter until butter is absorbed and breadcrumbs are moist.
- Pour broccoli mixture in a 9×13 baking dish and top with buttered breadcrumbs.
- Bake uncovered at 350 °F for 20-30 minutes or until bubbly hot.