Amish Broccoli Bake is a family favorite, combining fresh broccoli florets, perfectly seasoned and smothered in cheese.
Amish Broccoli Bake
One of my absolute favorite ways to get my kids to eat broccoli is by serving this Amish Broccoli Bake. The gooey top layer of cheese hides the broccoli so they don’t even know what hits them. Kidding:) . Broccoli is one of those vegetables that takes some people a lifetime to appreciate. In this broccoli bake recipe, the texture of the broccoli florets really makes the dish unique. This broccoli recipe makes a great side dish to Amish chicken or can be enjoyed all by itself! If you’re feeling extra indulgent, use a smaller dish and repeat the layers!
Growing up in Minnesota, the casserole capital of the world, (this is not a fact, but I like to say it) we have a different name for this dish, we call it broccoli casserole or chicken broccoli hot dish if you add some chicken. But no matter what you call it, it’s a delicious dish that turns everyone into broccoli fans! For this recipe, I specifically recommend using fresh broccoli. The frozen stuff just doesn’t do it for me in this broccoli bake. I think it just doesn’t hold up the heat and you start to lose some of the texture that makes this Amish broccoli bake amazing.
Looking for other casserole recipes?
Tater Tot Hotdish (the only “hotdish” on the list!)
AMISH BROCCOLI BAKE
- 1 10-3/4-ounce can cream of mushroom soup
- 1 cup mayonnaise
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound fresh broccoli orets
- 3/4 cup shredded sharp cheddar cheese divided
- 3 ounces boxed herb stuffing mix
- 1/4 cup unsalted butter, melted
- Pre-heat oven to 350°F and grease a 9x13-inch baking dish.
- In a large bowl, mix together the soup, mayonaise, onion, salt, and pepper. Set aside.
- Spread an even layer of broccoli in the baking dish. Sprinkle on 1/2 cup of the cheese, followed by half of the stuffing mix.
- Drizzle on the melted butter and spread on the soup mixture.
- Sprinkle with the remaining 1/4 cup cheese and bake, uncovered for 35 minutes, until warmed through and the cheese has melted.
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Photography by The PKP Way.