“If you still have a secret soft spot for casseroles made with cream of mushroom soup, this one's for you. It is a required substitution for green bean casserole at our Thanksgiving dinner.”
READY IN:
1hr
SERVES:
12
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

  • 2 (16 ounce) bags frozen broccoli
  • 1 (10 ounce) can cream of mushroom soup (regular or low fat)
  • 12 cup Miracle Whip
  • 12 cup egg substitute
  • 2 -3 tablespoons minced onions, to taste
  • 12 cup grated cheese (cheddar, jack, colby, swiss or any combination)
  • 12 cup sliced almonds
  • nonstick cooking spray

Directions

  1. Pre-heat oven to 400 degrees.
  2. In a large pot, cover the frozen broccoli with salted water. Bring to a simmer, then continue to simmer for 10 minutes.
  3. Drain the broccoli. Add the next 5 ingredients (everything but the sliced almonds).
  4. Transfer to a large casserole dish sprayed with non-stick cooking spray. Cover tightly with aluminum foil and bake for 35 minutes.
  5. Remove the cover, sprinkle with the almonds, and return to the oven, uncovered, for an additional 5 minutes. If you like the top toasty, you may need to use your broiler, but DO NOT walk away as the almonds will brown quickly.

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