Saturday, September 7, 2013

Broccoli Casserole

This is a traditional southern casserole: cream of mushroom soup, cheese, butter, mayonnaise, etc.  This is a Paula Dean recipe that I tweaked.
  • 1 (32oz.) bag of broccoli florets, frozen
  • ¼ C. (½ stick) butter
  • 1 medium onion, chopped
  • ½ C. mayonnaise
  • ½ C. sour cream
  • 1 can of cream of mushroom soup
  • 2 eggs, beatened
  • 1 C. sharp Cheddar cheese, shredded
  • 1 t. Tony Chachere’s Creole Seasoning
  • 1 t. garlic powder
  • ½ t. black pepper
  • 1 sleeve of Club or Ritz crackers, crushed 
  1. Preheat the oven to 350 degrees.
  2. Boil water in a large pot and add the broccoli florets to the boiling water for 5 minutes.
  3. Strain the broccoli, allow to cool, and then chop.  Reserve.
  4. In a small sauté pan, over medium heat, sauté the onions in 2 T. butter until soft, about 10 minutes.
  5. In a large bowl add all of the ingredients, except the crackers and the remaining 2 T. butter, and mix well.
  6. Spoon the ingredients into a 13”x 9”x 2” baking dish and cover with the cracker crumbs.
  7. Melt the remaining 2 T. butter and pour over the crackers.
  8. Bake for 30 – 40 minutes or until the crackers are browned and the casserole is bubbly.
Tips and Tricks:

  • I don’t like chopped broccoli, but if you do, you could use chopped broccoli for this recipe.  I use fresh broccoli sometimes and I use about 1 lb. of broccoli florets, which is about 4 C.
  • I use Cream of Celery soup instead of Cream of Mushroom for this recipe.

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