Easter Broccoli (for Thanksgiving!)

Published: November 2026
Author: Lindsay (Heritage Cookbook owner)
Recipe origin: Canada

“Our family’s ‘Easter Broccoli’ recipe (a favorite on the Thanksgiving table, ironically) has been adapted over the years to suit evolving tastes, but the culinary signature of the 1970s/80s remains: A can of cream of mushroom soup. It’s an easy thing to make a day ahead and have ready in the fridge to reheat before dinner. Who knows – maybe you’ll like it so much you’ll make at Easter as well!”

Yield: 6-8
6 cups fresh broccoli florets, blanched
1 onion, cut into eighths and blanched (or 1/2 onion, raw and grated)
1 10.5 ounce tin cream of mushroom soup
1½ cups sour cream
½ cup mayo
1 small jar pimento, chopped (optional)
1 cup freshly grated sharp cheddar cheese
More cheese to cover or (1 cup Goldfish crackers*, crushed)

Preheat oven to 350 degrees F. Mix all ingredients together and spread out in 9”x13” casserole dish. Bake for 40-50 minutes, until bubbling and golden brown on top.

*An addition this past year that my sister made, courtesy of my 3 year old niece’s ever-present stash of Goldfish crackers…

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