Tuesday, November 22, 2011

Broccoli Casserole

This is one of those casseroles that reminds me of childhood.  It has some of those ingredients people don't like to admit to using anymore - cream of mushroom soup and mayonnaise... and yet, it is still yummy even though it is definitely not good for you.  People still ask for the recipe everywhere it goes, and it is great this time of the year when you are often asked to bring a dish to some sort of get together.  I took this one to the Thanksgiving dinner at work.  It is quick and easy, and I made it the night before and warmed it in the microwave the next day, and everyone loved it - even with the soup.

As you can see, I just dumped the ingredients, except for the stuffing mix and butter, right into the casserole dish on top of the cooked broccoli.

I mixed it together and smoothed it out on top.

Then, I sprinkled on the stuffing mix and drizzled on the butter, and baked it for 45 minutes and 350 degrees.

Broccoli Casserole
inspired by Taste of Georgia cook book - They have several broccoli casserole recipes, and this is sort of a conglomeration of the recipes there.

2 10 oz. packages frozen chopped broccoli
1 can cream of mushroom soup
1 cup mayonnaise
1 cup sharp cheddar cheese, grated
2 eggs, beaten
1/2 package herb stuffing mix (the crumbled kind, not the cubed)
1 stick of butter, melted 

Preheat oven to 350 degrees.  Cook broccoli according to package directions and drain.  Mix broccoli together with soup, mayonnaise, cheese, and eggs and pour into a 2 quart casserole dish.  I mixed it right in the casserole dish and then smoothed the top, but you could also mix it in a bowl and then pour it into the casserole dish.  Then sprinkle the herb stuffing on top and drizzle with the melted butter.  Bake for 45 minutes.

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Broccoli Casserole