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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