Broccoli and Stuffing Casserole

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

Course Side Dish

Cuisine American - Southern

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 364kcal

Author Marye Audet-White

Equipment

Casserole Dish

Ingredients

6 ounces chicken stuffing mix
24 ounces frozen broccoli florets thawed
12 ounces frozen bell peppers and onions thawed
10.75 ounces condensed broccoli cheese soup
10.75 ounces cream of chicken soup
1 cup Cheddar cheese cubed
1 cup Cheddar cheese shredded
⅓ cup butter melted

Instructions

Grease a 13x9-inch casserole dish and set aside.
Preheat oven to 350℉.
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:

Let 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 or freeze for up to 3 months.

Tips:

Be sure to drain out any excess moisture from the thawed veggies. Cube and shred the cheeses yourself. It'll melt much better that way.
This is a great recipe to prep ahead of time. Simply assemble the easy casserole as directed, cover it, and store it in the fridge for a day or so.

Nutrition