This dish is so good and so easy. This even tastes great nuked the next day – not many veggie dishes do!
Broccoli and Cheese Casserole
- 1 (10-3/4 oz) can condensed cream of celery soup
- 3/4 c light mayonnaise
- 1 egg, beaten
- 1/2 cup onions, diced
- 1 (16 oz) bag fresh broccoli, chopped
- 2 c shredded sharp cheddar cheese
- good pinch each kosher salt, pepper to taste, and Chef Prudhomme’s Veggie Magic seasoning
Preheat oven to 400F.
Combine soup, mayo, egg, and half of the cheese. Place the broccoli and onions into a 9×13 baking dish. Season with salt, pepper, and veggie magic. Spread the soup-cheese mixture over the broccoli. Top with the remaining cheese. Bake 35-40 minutes until bubbly and broccoli is cooked through. Serves a bunch.