It’s June Dairy Month and in honor of this month-long celebration of all-things dairy, we’ll be sharing a special collection of recipes submitted by dairy farmers around the country. These are the people who make REAL dairy products like butter possible, so we’re honored to share their recipes, profiles and stories with you.

Today’s recipe comes from the Poupore family of PAPAS Dairy in North Bangor, New York. For this family, dairy farming crosses generations and it’s an all hands operation. One of their favorite dishes is Cheesy Broccoli Casserole, a perfect addition to any potluck or family dinner.

Cheesy Broccoli Casserole

Cheesy Broccoli Casserole


  • Butter for pan
  • 1 large egg
  • 1 (16-ounce) bag frozen cut broccoli, thawed
  • 1 (10 3/4-ounce) can condensed cream of mushroom soup
  • 6 ounces Cabot Sharp Cheddar or Extra Sharp Cheddar, grated (about 1 1/2 cups)
  • 1/2 cup mayonnaise
  • 1small onion, chopped
  • 1 sleeve Ritz crackers, crushed
  • 1 stick (8 tablespoons) Cabot Salted Butter


  1. Preheat oven to 350°F. Lightly coat 9-by-13-inch baking dish or large skillet with butter.
  2. In large bowl, lightly beat egg with fork or whisk until well combined; add broccoli, soup, cheese, mayonnaise and onion and stir together well.
  3. Spread mixture evenly in prepared baking dish or skillet. In small bowl, mix crackers with butter; sprinkle evenly over broccoli mixture.
  4. Bake for 45 minutes to 1 hour or until golden and bubbling.

Recipe and photos courtesy of Cabot Creamery Cooperative

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One thought on “Cheesy Broccoli Casserole

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  1. NANCY said:

    Cheesy Broccoli Casserole. Made me hungry looking at the recipe. Send me more