I bake it in my 4 quart Longaberger casserole dish.
One of our fellow bloggers requested the Broccoli Casserole recipe after she read about it in my Thanksgiving post. So, I've decided to post in here in case anyone else would like to make it. I've been making it for years ...on holidays. OMGOSH! If I made it for regular meals ...it would be way too tempting to eat way too much because it is that good. I always get compliments on it and people go for seconds. (Not so much with my mashed turnips and carrots. Although we love them and good for you too if you omit the butter. :) But, this ...the broccoli Casserole ...they like.
A friend had brought it over during a get together and I just loved it and so she graciously provided the recipe ...again ...and again ...and again ...until I finally put it in my word program and now it is also in my special recipe file. Thank you Kathy. :)
Anyway ...here is the recipe - enjoy. :)
Oh and if necessary ...it would probably be a good idea to have a dish of Lipitor served on the side. ;)
***The size of frozen vegetable bags have gone down from 20 oz to 16oz. So, I buy enough to keep the vegetables at 60 oz as in the recipe. Also, I sometimes like to use extra sharp cheese and always regular mushroom soup and not the light.
And the topping is a must - the flavor/texture completes the recipe.
3 - 20 oz. frozen broccoli (or 2 - 20 oz. frozen broccoli + 1 - 20 oz. frozen cauliflower)
1 1/2 teaspoons of salt
3 tablespoons chopped onion
1 cup shredded cheddar cheese
cook broccoli and onions with salt in boiling water until just tender. Drain well.
add cheese to broccoli, toss lightly.
2 beaten eggs
1 can cream of mushroom soup
1 cup mayonaise
add to broccoli and cheese, mix gently
combine 1/2 cup Italian style bread crumbs with enough butter (approx. 3 tablespoons) in a small frying
pan. Warm until butter is melted and crumbs are moist and crumbly. Put broccoli mixture in a
buttered casserole dish and top with bread crumbs.
bake at 350 degrees for 45 minutes, uncovered.