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Broccoli Stuffing Casserole

Broccoli stuffing casserole combines tender broccoli, cream of mushroom soup, sour cream, and sharp cheddar beneath a buttery seasoned stuffing topping. Bake it until the topping is golden and the casserole bubbles at the edges.
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Prep Time 15 minutes
Cook Time 40 minutes
resting 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 2 package (10 oz) broccoli frozen chopped, thawed and squeezed dry
  • 1 can (10.5 oz) cream of mushroom soup condensed
  • 1 cup sour cream
  • 1.5 cup sharp cheddar cheese shredded
  • 0.5 tsp black pepper
For the topping
  • 1 package (6 oz) stuffing mix seasoned
  • 0.5 cup butter unsalted, melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the casserole
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. In a large bowl, stir together the broccoli, cream of mushroom soup, sour cream, cheddar, and black pepper.
  4. Spread the mixture in the prepared dish.
Make the topping
  1. Stir the stuffing mix and melted butter together until the crumbs are evenly coated.
Assemble and bake
  1. Scatter the stuffing mixture evenly over the broccoli mixture.
  2. Bake uncovered for 35 to 40 minutes, until the topping is golden and the casserole is bubbling at the edges.
  3. Let the casserole rest for 5 minutes before serving.

Notes

Squeeze the thawed broccoli very dry so the casserole does not turn watery. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the creamy filling and topping may lose their texture. For a lighter option, plain Greek yogurt can replace the sour cream.