broccoli casserole - mw
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 . . .
No Image
prep time
25 Min
cook time
50 Min
method
Bake
yield
8-12 serving(s)
Ingredients
- 20-24 ounces frozen broccoli florets
- 10-12 ounces frozen chopped broccoli
- 1 cup mayonnaise (no substitutions)
- 2 eggs
- 2 cloves garlic, minced
- 1 onion, diced
- 1 can cream of mushroom soup (10 3/4 oz)
- 1 can sliced mushrooms (4 1/2 oz)
- 3 cups shredded cheddar cheese (divided)
- bread crumbs (made from 3 slices bread) or crushed crackers (saltines, ritz®, etc.)
How To Make broccoli casserole - mw
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Step 1Preheat oven to 350°F. Spray 9 x 13 pan or baking dish with non-stick spray.
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Step 2Steam broccoli until just tender - place into prepared pan. Sprinkle with mushrooms. (Broccoli can be microwaved until tender.)
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Step 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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Step 4Top casserole with additional 1-2 cups cheese and bread or cracker crumbs.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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