Mini Broccoli Casseroles

Mini Broccoli Casseroles

Mini Broccoli Casseroles



Total time




  • 1 bag frozen Broccoli Florets

  • 1 1/2 tbsp Margarine

  • 1/2 cup parve milk

  • 1 1/2 tsp. flour

  • 1/2 cup mayo

  • 3 eggs

  • 1 tbsp. onion soup mix

  • Corn flake crumbs


  • Cook broccoli till soft. Drain well and mash.
  • Meanwhile, in a small pot, bring margarine, flour and parve milk just to a boil over medium heat. Add to mashed broccoli. Add remaining ingredients and incorporate well.
  • Pour into lightly-greased 9″ round pan and top with corn flake crumbs. Bake at 180°C for 1 hour.


  • Variations: Be generous with the veggies you are including and make a short and sweet selection.

    – Add some freshly grated parmesan or diced feta cheese (in this case do not add any salt in the recipe)

    – Sauté other vegetables, about 2 cups: diced zucchini, sliced mushrooms, diced tomatoes, cut-up asparagus, diced red pepper, grated carrots, etc.

    – Add about 2 cups diced cooked potatoes, frozen corn, small frozen or fresh cauliflower or broccoli florets, diced frozen artichoke hearts, diced cooked or smoked chicken, or diced cooked fish.

    – Use other seasonings: thyme, rosemary, tarragon, etc

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