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Broccoli Cheese Bake

September 7, 2009

This side dish is so rich and creamy, that I save it for special occasions. It’s a great way to dress up broccoli and goes well with just about any main dish–chicken, turkey, pork or fish. I created this recipe by looking at many versions of similar dishes and combining all the best ingredients. Hope you like it!

30 oz frozen broccoli florets
1 can condensed cream of mushroom soup, undiluted
1 cup mayo
2 cups shredded sharp cheddar cheese
1 Tablespoon minced dried onion
1 teaspoon fresh squeezed lemon juice (do not use bottled)
Garlic salt and fresh ground black pepper, to taste
1 cup Japanese Panko bread crumbs
2 Tablespoons butter, softened


  • Pre-heat oven to 375 degrees F.
  • Spray 9×13 glass baking dish with Pam cooking spray.
  • In a large bowl, whisk together mayo, soup, minced onion, and lemon juice until well mixed.
  • Fold in broccoli florets and cheese until well combined.
  • Season with garlic salt and black pepper to taste.
  • Spread broccoli mixture evenly into baking dish.
  • In a small bowl, combine Panko and butter until well combined. Evenly sprinkle mixture over broccoli dish.
  • Bake 30-40 minutes, until golden brown on top and heated through.
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