Holidays are the times that I feel most nostalgic. At Thanksgiving that means I like to see certain dishes on the table. Turkey, of course, with dressing and cranberries in some form, sweet potato casserole, and always a broccoli casserole! Until recently it was about the only time of the year that I made casseroles.
As a young cook I always made a broccoli casserole to take to family dinners. Broccoli casseroles and Five Cup Salads were my specialities back then.
Many broccoli casseroles call for frozen broccoli. I prefer fresh broccoli. Don’t cook the broccoli to mushy, but cook it slightly past tender crisp. I always tend to be heavy handed on the cheese, and the end result is delicious!
- 1 lb. fresh broccoli florets
- 1 c. mayonnaise
- 1 small onion, finely minced
- 1 can cream of mushroom soup
- 2 eggs, beaten
- 1 c. shredded Cheddar cheese
- 1 sleeve Ritz crackers, crushed
- ¼ c. butter, melted
- Preheat oven to 325℉. Spray baking dish with nonstick cooking spray and set aside.
- Chop broccoli into large bite-size pieces. Steam broccoli to just past tender-crisp, set aside.
- Combine the mayonnaise, onion, mushroom soup, and eggs until blended. Stir in the broccoli and cheese and pour into prepared baking dish.
- Mix crushed crackers with melted butter. Sprinkle over the casserole.
- Bake at 325℉ for 30 minutes or until brown.