Once a year, when I was growing up, we would go to a huge dinner, with people I barely knew. I would have my cheeks pinched multiple times, and we would pose for a ton of pictures then have a meal with delicious home cooking. The only people I knew well at these dinners were my grandparents, aunts, uncles, and first cousins. It was the yearly family reunion.
I was not such a fan of family reunions as a child. However, to this day, when I run into one of those distant cousins at Chili’s, we recognize each other and speak. No, we don’t know everything about each other, but we share a common bond, and it’s a good feeling.
Today, family reunions are on the decline. Families do not care or have time, to know their distant relatives anymore. Growing up, we would claim anyone who shared one common gene with us. Now people barely know their first cousin, much less a second cousin once removed.
My mother’s family, the Boltons, started a family reunion this year for all descendants of my grandparents. I am thrilled. I have lost so many aunts and uncles over the past ten years that our big family gatherings have dwindled tremendously. We had a pretty good turn out for our first reunion, although some of the younger ones are still not on board. For those of us planning it, we are hoping it will grow as time goes by.
My mother-in-law’s family, the Halls, still have their reunion every year. I have heard some complaints over the years, but I admire them for keeping it going. Even on the slim years when they wondered why they bothered, they have never stopped meeting. It has allowed me to know members of his family that I would have never known otherwise.
With the Hall reunion coming up next weekend I have been searching my recipes. I try to find recipes the majority like because I do not want to bring leftovers home. This year I have pulled out some old tried and true recipes. This broccoli casserole is one of my all-time favorite recipes. Many broccoli casseroles have frozen broccoli, but I prefer to use fresh. Only cook your broccoli to tender-crisp. I always tend to be heavy-handed on the cheese, and the end result is delicious!
Broccoli Casserole
Author:
Amye Melton
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
- 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.
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