I’d like to make a broccoli cheddar casserole for Easter dinner, but I have two people eating who don’t like/can’t eat eggs. I’m not having any luck finding a good casserole recipe without eggs in it - any of you guys have one you’d like to share? Or, alternatively, do you have any suggestions for substitutions for the eggs?
Thanks in advance. 
Steam broccoli, cauliflower, and a chopped onion. Alternate layers of veggies and cheese in casserole dish. Top with about two slices worth of crumbled bread, soaked in butter. Bake until the cheese melts.
I’m at a loss as to what one would do with eggs, here.
Use one of the many recipes online for a chicken-broccoli casserole, but leave out the chicken and add more broccoli. They usually call for mayo and cream-of-something soup, which you can modify any way you like - lowfat mayo, different soup, add herbs, whatever.
Interesting idea - the first one there has stuffing in it, and I like the sounds of that!
It’s a casserole, unless the flavors clash you can get away with almost anything. Cream-style soup (I use celery because my wife is allergic to mushrooms), broccoli, cheese.
Variations would be to add a little diced onion, mix mayo with the soup, top with crushed cheese crackers, cauliflower, carrots - any or all depending on your preferences.
1 bag frozen broccoli
2 can cream of (mushroom, celery,chicken,broccoli… broccoli cheddar is especially good) with 1 can hot water
1 cup dry Minute rice
1/4 finely chopped onion
1 cup shredded cheddar
Mix all together in a baking dish. Cover with more shredded cheddar and French’s Fried Onions. Bake 350 about 45 min to an hour, till top is browned & crispy.
Yum.
May I point out that there may be eggs in canned soup as a texturizer and to always read ingredients? Also to be careful just willynilly using mushrooms/cream of mushroom soup in a dish if you do not know if someone is allergic to them as they are a common allergen.
Oh, and even the casserole recipes that do include eggs, you can probably just omit them. Mostly all the eggs do is firm it up a bit, so worst case scenario, it’ll be a little messier on the plate.
Watch out for mayo - I don’t know about some of the low-fat versions, but real mayo has egg in it. Probably not a big deal if your guests are just saying “I don’t like eggs” but if it’s an allergy it’s a problem.
Well, I made the stuffing one - it’s good, but the stuffing would clash with the ham we’re also having. I think maybe crumbled up Ritz crackers on top instead would be good.
The people reviewing recipes really are nuts - “This was great, but I substituted cauliflower for the broccoli, and yogurt for the mushroom soup, and tofu for the cheddar cheese…” - it’s not really a review of the recipe if you change 10 things, is it?
ETA: The person who has a sensitivity to eggs has said that she can eat a small amount, if they’re well-cooked, so the mayo shouldn’t be a problem.
Me, too. I didn’t know such a recipe needed eggs in the 1st place. Huh.
Why would you leave out the chicken? 
I’m looking for a broccoli side dish recipe - the chicken would make it an entrée (which, by the way, sounds delicious and something I’ll make another time).
Mayonnaise is made with raw eggs.
Anyway - just last night I made macaroni cheese with broccoli. Basic cheese sauce with a little bit of hot paprika added into the roux, slightly under-boiled some pasta, fried an onion and plenty of broccoli (leaves and stalks, not florets), mixed it all together, and topped it with a mixture of grated cheese, breadcrumbs and ground almonds before putting it in a 180C oven for half an hour. It was, though I say so myself, delicious.