broccoli casserole - mw
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I definitely didn't like broccoli as a kid, until we had Thanksgiving dinner at a friend's home. I think it was Doris's recipe . . . and it's entirely possible that I might have changed things up to a degree over the years, but something similar to this recipe is what inspired me to eat broccoli more often and that's the important part, right? This is one recipe I have to make for Thanksgiving dinner - hands down. I know I've added mushrooms to it, since mushrooms rock! This is my version . . .
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yield
8 -12
prep time
25 Min
cook time
50 Min
method
Bake
Ingredients For broccoli casserole - mw
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20-24 ozfrozen broccoli florets
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10-12 ozfrozen chopped broccoli
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1 cmayonnaise (no substitutions)
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2eggs
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2 clovegarlic, minced
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1onion, diced
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1 cancream of mushroom soup (10 3/4 oz)
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1 cansliced mushrooms (4 1/2 oz)
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3 cshredded cheddar cheese (divided)
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bread crumbs (made from 3 slices bread) or crushed crackers (saltines, ritz®, etc.)
How To Make broccoli casserole - mw
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1Preheat oven to 350°F. Spray 9 x 13 pan or baking dish with non-stick spray.
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2Steam broccoli until just tender - place into prepared pan. Sprinkle with mushrooms. (Broccoli can be microwaved until tender.)
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3In a medium-sized mixing bowl, stir together mayonnaise, eggs, garlic, onion, soup and 1 cup cheese. Pour/spread over broccoli but do not stir.
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4Top casserole with additional 1-2 cups cheese and bread or cracker crumbs.
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5Bake for 45-50 minutes at 350°F. Dish can be loosely covered with foil if casserole top appears to be browning too quickly.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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