Broccoli Herb Stuffing Casserole
Transform your holiday table or weeknight dinner with this Broccoli Herb Stuffing Casserole—a hearty, flavor-packed dish that’s sure to be a crowd-pleaser. This creamy casserole combines tender, blanched broccoli florets with a rich layer of sour cream and cream of mushroom soup, topped with savory herb-flavored stuffing mix and a golden, cheesy crust. Perfect for gatherings, this comforting side dish balances crunchy texture with creamy indulgence, thanks to sharp cheddar cheese, aromatic garlic, and a hint of fresh parsley for a vibrant finish. Ready in just an hour, this easy-to-make casserole pairs beautifully with roasted meats or can even shine as a standalone vegetarian option (using vegetable broth). It’s an irresistible addition to any feast!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 6 cups herb-flavored stuffing mix
- 2 cups chicken or vegetable broth
- 1 10.5-ounce can cream of mushroom soup
- 1 cup sour cream
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch casserole dish with butter or non-stick spray.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and slightly tender. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute.
In a large mixing bowl, combine the herb-flavored stuffing mix, cooked onions and garlic, and the chicken or vegetable broth. Stir until the stuffing is evenly moistened.
In another bowl, whisk together the cream of mushroom soup, sour cream, 1 cup of shredded cheddar cheese, salt, and black pepper until smooth and creamy.
Layer the blanched broccoli evenly across the bottom of your prepared casserole dish.
Pour the creamy soup mixture over the broccoli, spreading it out to cover evenly.
Top the casserole with the stuffing mixture, spreading it out in an even layer.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the stuffing layer.
Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the top is golden and crispy.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Optional: Sprinkle with fresh chopped parsley for garnish before serving.
Nutrition Facts
Calories |
320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.5 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 268 mg | 21% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 158 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
