Monday, March 28, 2016

Broccoli Casserole

     I tried a new side dish recipe yesterday for Easter dinner.  We really liked it so thought I would add it to the Recipe #1 page.  I wanted to use the fresh broccoli I had in the refrigerator but when I cut it up there wasn't seven cups so I added a package of frozen vegetables that contained broccoli, cauliflower and yellow & orange carrots.  I may do that next time, too, because the color made the casserole prettier.   Here it is if you would like to try it:

Broccoli Casserole

5 T. butter
1 onion, chopped
1 (10.75-ounce) can condensed cream of mushroom soup
1 cup shredded sharp cheddar cheese
1 cup mayonnaise
2 eggs, beaten
1/2 teaspoon garlic salt
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
1 1/2 teaspoons lemon juice
7 cups frozen broccoli florets, thawed (about 20 ounces) thoroughly patted dry with paper towels
1/2 cup crushed buttery crackers (about 12 crackers)

      Preheat oven to 350 degrees. Grease a 2-quart baking dish.
      Melt 3 T. butter in a skillet over medium-high heat.  Saute onion, stirring until golden, about 5 minutes.
      Stir together soup, cheese, mayonnaise, eggs, garlic salt, seasoned salt, pepper, and lemon juice in a large bowl.  Fold in broccoli and onion.  Spread in prepared dish.  Sprinkle crushed crackers over top and dot with remaining 2 T. butter.  (I omitted these last 2 T. butter.)

      Bake uncovered, until heated through and browned on top, about 45 minutes.

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