Leftover Broccoli Casserole Recipe
Transform your leftovers into a mouthwatering masterpiece with this easy Broccoli Casserole. Cheesy, comforting, and packed with flavor, this dish is perfect for feeding the whole family. Made with simple ingredients like frozen broccoli, sharp Cheddar, and a creamy mushroom sauce, it's an irresistible way to enjoy last night's veggies. Perfect as a side or main course, this casserole will quickly become a family favorite!
Equipment
- 1 9x13 inch Baking Dish
Ingredients
Casserole recipe cream of mushroom soup Ingredients:
- 1 can (10.5 oz/298g) condensed cream of mushroom soup - vegan version: use vegan cream of mushroom soup
- 1 cup (240g) mayonnaise - vegan version: use vegan mayonnaise
- 1/2 cup (75g) chopped onion
- 3 cloves garlic minced
- 3 10oz (285g) leftover cooked broccoli - chopped
- 8 oz (225g) shredded sharp Cheddar cheese - vegan version: use vegan cheddar or vegan Parmesan
- 1/2 teaspoon (2.5g) salt - more to taste if needed
- 1/3 teaspoon (1.25g) Black Pepper - more to taste if needed
- 2 teaspoons (4g) paprika
- 1 teaspoon (1g) dried thyme
Instructions
How to make leftover broccoli casserole Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the cream of mushroom soup, mayonnaise, chopped onion, minced garlic, and salt and pepper. Mix well.
- Drain the broccoli of any liquid, then add it to the mixture. Stir in the shredded sharp Cheddar cheese, paprika, and dried thyme until well combined.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for 45 minutes-1 hour, or until the casserole is bubbly and the cheese is melted and golden brown.
- Let it cool slightly before serving. Enjoy your delicious leftover broccoli casserole!
Notes
One serving is approximately 385 calories
Storage: Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
Freezing: Assemble the casserole, cover it tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.