Your whole family will love the comforting blend of cheese, broccoli, and stuffing in this easy, creamy casserole – a crowd-pleaser for every dinner table
Prepare stuffing mix according to package instructions. Set aside.
Drain the thawed broccoli and bell pepper mixture in a colander.
Whisk the broccoli cheese soup and the cream of chicken soup together in a large bowl.
Mix in the cubed cheese, thawed and drained broccoli, and thawed and drained peppers. Stir until well combined.
Add the broccoli mixture to the prepared baking dish.
Top with the stuffing mix, spooning it evenly over the top.
Drizzle with the melted butter.
Sprinkle with the shredded cheese and bake for 20 minutes or until heated through.
Notes
Storage:Broccoli stuffing casserole takes just minutes of prep the first time around and is even easier to enjoy as leftovers!RefrigerateLet the baking dish cool down and cover it tightly with plastic wrap, or spoon leftovers into an airtight container. Store in the fridge for three to four days.FreezeTo make leftovers last a little longer, feel free to freeze them for up to three months. Prevent freezer burn by using a freezer-safe container.ReheatLet frozen leftovers thaw overnight in the fridge. Then, use the microwave to heat individual portions. Otherwise, place the baking dish in the oven (covered with foil, not plastic) and reheat for 15-20 minutes.Tips:
Be sure to drain out any excess moisture from the thawed veggies.
You don't have to melt the cheese cubes when you mix them in. The heat from baking will do that for you!
Cube and shred the cheeses yourself. It'll melt much better that way.
Feel free to use cooking spray, butter, or lard to grease your baking dish.
This is a great recipe to prep ahead of time, especially if you want to focus on cooking your main dish. Simply assemble the easy casserole as directed, cover it, and store it in the fridge for a day or so.