The creamy goodness of this recipe will change many broccoli haters over to the other side. My son will even eat this and he will not eat any other broccoli. Broccoli bakes are easy to make and can be made ahead of time, refrigerated and reheated, making this a great dish for potlucks.
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
2 (10-ounce) packages frozen chopped broccoli, thawed
1 cup shredded sharp Cheddar cheese
1 (6-ounce) box herbed stuffing mix
1/4 cup (1/2 stick) butter, melted and divided
Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
In a medium bowl, combine soup, mayonnaise, onion, salt, and pepper; mix well.
Place half the broccoli in the casserole dish. Sprinkle with half the cheese and half the stuffing mix. Pour half the butter and half the soup mixture over stuffing. Repeat layers one more time.
Bake 35 to 40 minutes, or until hot in center.