Go Back
Broccoli stew, broccoli casserole

Broccoli Stew

Course Side Dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 2 packages about 20 ounces total frozen chopped broccoli (or about 8-9 cups of fresh broccoli florets)
  • 2 Russet potatoes peeled and cut into large dice*
  • 1 10.5 oz can condensed cream of mushroom soup (as-is, do not add milk)
  • 1 cup grated cheddar cheese
  • 1 tablespoon lemon juice
  • 1 egg
  • ½ cup mayonnaise
  • ½ small onion finely diced
  • ¾ cup crushed Ritz crackers about 16
  • 2 tablespoons melted butter


  • Preheat oven to 400 degrees F. Spray an 8- or 9-inch square baking dish with cooking spray and set aside.
  • Add potatoes to large pot of water and boil for about 10 minutes. When tender, drain and add to large bowl.
  • Meanwhile, cook broccoli in microwave, just until crisp tender (about half of the time called for on the package). You don’t want to cook the broccoli until it’s soft because it will continue cooking when you bake the casserole. Place broccoli in colander to drain.
  • In a small saucepan over low heat, stir together condensed soup, cheese, and lemon juice, just until cheese melts.
  • In a separate bowl, whisk together egg, mayonnaise, and grated onion.
  • Add broccoli, soup mixture, and egg mixture to large bowl with potatoes. Stir to combine, coating broccoli and potatoes well. Transfer to prepared baking dish.
  • In a small bowl, stir together crushed crackers and melted butter. Sprinkle on top of the casserole.
  • Bake for 15-20 minutes, or until heated through and topping is golden brown.


Adapted from: The Seasoned Mom
*If you prefer smaller bites of potato, just adjust the amount of time you boil them to ensure they don't become mushy.