Broccoli Casserole

Broccoli Casserole

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!

 

Broccoli Casserole
 
Author:
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 325℉. Spray baking dish with nonstick cooking spray and set aside.
  2. Chop broccoli into large bite-size pieces. Steam broccoli to just past tender-crisp, set aside.
  3. Combine the mayonnaise, onion, mushroom soup, and eggs until blended. Stir in the broccoli and cheese and pour into prepared baking dish.
  4. Mix crushed crackers with melted butter. Sprinkle over the casserole.
  5. Bake at 325℉ for 30 minutes or until brown.

 

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Asian Beef and Broccoli Pasta Salad

Asian Beef and Broccoli Pasta Salad

 

 

I have been on an Asian kick lately. We had little Asian Sliders for dinner over the weekend. They were amazing, but my family was starving, and I didn’t get pictures. It’s a constant struggle of a blogger and their family. Getting the picture before anyone can touch the plate! That just means the sliders will be on the menu again very soon, and that’s a good thing!

This Asian pasta salad is another new recipe. I found the recipe in an old Fresh Market cookbook that I bought on a recent thrift store/treasure hunt. I’m not much of a yard sale person, but I do love finding a good thrift store! It seems that Savannah has started to enjoy it too so it’s possible that we could get into some trouble together!

Okay, I got a little off subject…back to the salad. This pasta salad is full of fresh, crisp vegetables and with the addition of beef, this salad is a complete meal! You could leave out the meat completely if you prefer or substitute shrimp, chicken, or even pork for the beef.

This salad is a simple, prepare ahead meal, that would be perfect for a weeknight dinner. Toss the pasta mix with the dressing just before serving. If you are feeding less than about ten people, toss a portion of the pasta mix with a portion of the dressing because you don’t want to store the mixed salad for very long. The vegetables will become limp, and you will loose the fresh, clean taste of the salad.

 

Asian Beef and Broccoli Pasta Salad
 
Author:
Serves: 10-12
 
Ingredients
  • Soy Ginger Dressing:
  • 3 garlic cloves, minced
  • 6 tbsp. soy sauce
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. sugar
  • 1 tbsp. sesame oil
  • 2 tbsp. fresh ginger, minced
  • ⅛ c. sweet chili sauce
  • 2 tbsp. mayonnaise
  • 1 lemongrass stalk, sliced thin
  • ¼ c. vegetable oil
  • Pasta Salad:
  • 2 lb. sirloin steak
  • 1 (10-oz.) bottle teriyaki sauce or marinade
  • 1 gallon water
  • 2 tbsp. salt
  • 1 (16-oz.) pkg. rotini pasta
  • ½ lb. broccoli florets
  • 3 medium carrots, julienned
  • 1 medium red bell pepper, julienned
  • 2 c. bean sprouts
  • 3 green onions, thinly sliced
  • ¼ c. cilantro, chopped
Instructions
  1. In the bowl of a food processor, combine the garlic cloves, soy sauce, rice wine vinegar, sugar, sesame oil, ginger, sweet chili sauce, mayonnaise, and lemongrass. Blend into a paste. With the food processor running, drizzle the vegetable oil in a slow stream until well mixed and vegetable oil has been incorporated. Store covered in the refrigerator until ready to use.
  2. Marinate sirloin steaks in teriyaki sauce or marinade for 6 hours or overnight. Preheat grill to medium-high and oil the grates. Grill 5 to 6 minutes per side or until desired doneness. Remove and leg stand 5 minutes, the slice into think 2-inch strips and set aside.
  3. In a large pot, bring 1 gallon water and 2 tbsp. salt to a boil over high heat; add pasta and boil according to package directions, stirring frequently. Add broccoli during the last minute of cooking and remove from heat, drain and rinse with cold water; set aside.
  4. In a large serving bowl, combine pasta and broccoli with beef, carrots, red pepper, bean sprouts, green onions, and cilantro; chill until ready to serve.
  5. To serve, pour Soy Ginger Dressing over salad and toss to evenly coat.

 

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Broccoli with Garlic Butter and Almonds

I hope everyone had a a very happy Valentine’s day.  I also hope you felt loved, even if you weren’t able to spend time with the ones you love.  Greg made our “Valentine’s” reservations for this weekend, so I cooked a special meal for the family.  We had steaks, roasted potatoes and broccoli.

My family loves my Steamed Green Beans recipe that is found on Not Just Sunday Dinner.  So, when I found this broccoli recipe, that looked very similar to the green beans, I had to give it a try.  It was fabulous and like all the recipes I love it was really easy too!

 

Broccoli with Garlic Butter and Almonds
 
Author:
 
Ingredients
  • 1½ lb. fresh broccoli, cut into serving size pieces
  • ⅓ c. butter
  • 2 tbsp. brown sugar or Splenda brown sugar blend
  • 2 tbsp. soy sauce
  • ¼ tsp. freshly ground black pepper
  • 2 cloves garlic, minced
  • ⅓ c. slivered almonds, toasted
Instructions
  1. Place the broccoli in a large pot with about 1-inch of water in the bottom. Bring to a boil and cook until tender-crisp. Drain and arrange broccoli in serving bowl or platter.
  2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, black pepper, salt, and garlic. Bring to a boil, then remove from the heat. Mix in the almonds, and pour over the broccoli. Serve immediately.
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