Tuesday, April 9, 2013

Broccoli Casserole

A recipe from my mom and my favorite way to eat broccoli.

  • 20 oz frozen chopped broccoli
  • 1 can cream of mushroom soup
  • 1/2 c. mayonnaise
  • 2 eggs
  • 1/4 c. chopped onion
  • 2 T lemon juice
  • 1/2 c. reserve liquid from broccoli
  • 1/2 tsp black pepper
  • 1 c. sharp chedder, shredded
  • 1/2 stick butter, melted
  • 1 sleeve Ritz crackers, crumbled
  1. Preheat oven to 350F.
  2. Cook broccoli 5 minutes and drain (reserving liquid).
  3. While broccoli is cooking: combine soup, mayonnaise, eggs, onion, lemon juice, pepper, cheese, and 1/2 c. of reserve liquid from broccoli in 9x13" baking dish.
  4. Thoroughly fold in cooked broccoli and spread mixture evenly in baking dish.
  5. Melt butter in a bowl and add crumbled crackers.  Toss together to moisten, then sprinkle over the broccoli mixture.
  6. Cover tightly with foil and cook 45 minutes or until mixture is puffed and bubbly.
  7. Remove cover and cook 10-15 minutes more or until top is lightly browned.

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