Monday, November 29, 2010

Broccoli Casserole

Recipe from Food Network/Paula Deen

Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min
Makes 8-10 servings

  • 2 (10-ounce) packages frozen chopped broccoli, cooked and drained
  • 1 cup mayonnaise
  • 1 cup grated sharp cheddar
  • 1 (10 3/4-ounce) can condensed cream of mushroom soup
  • 2 eggs, lightly beaten
  • 2 cups crushed crackers
  • 2 tablespoons butter, melted
  1. Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.
  2. In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.
This was a very easy recipe to do - instead of using frozen broccoli, I used fresh broccoli, steamed it for about 14 minutes - until it was tender crisp. I figured it would cook more in the oven when all mixed together. I also used cream of celery soup instead of cream of mushroom soup - I am not a mushroom fan.

This got great reviews - I used it as my dish to pass on Thanksgiving with the in laws. Everyone asked about the cream of celery - they enjoyed the "different" take on the standard green been casserole dish.

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