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Andrea's broccoli casserole

Time 1 hour 10 minutes
Yields Serves 12 to 16
Andrea’s broccoli casserole
(Glenn Koenig / Los Angeles Times)
1

Heat the oven to 350 degrees.

2

In a large saute pan heated over medium-high heat, melt the butter. Stir in the onions and mushrooms and cook, stirring frequently, until the onions are translucent, 6 to 8 minutes. Remove from heat.

3

In a large bowl, stir together the mushroom soup, mayonnaise, eggs, 1 cup cheddar and 1 cup Parmesan cheese until thoroughly combined. Stir in the thawed broccoli, then the cooked onions and mushrooms. Place the mixture into a 13-by-9-inch baking dish.

4

In a medium bowl, combine the remaining cheddar and parmesan cheese along with the French-fried onions to form the topping. Scatter the topping evenly over the broccoli.

5

Bake the casserole until bubbly and the topping is golden-brown, about 45 minutes. Cool slightly before serving.

From Andrea Holbrook.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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