Broccoli Casserole
Posted
Sun, 04/20/03
Years ago, I made a Broccoli Casserole that was out of this world. Of course, I've since lost the recipe and forgotten all of the ingredients. However, the other day I received an e-mail from a reader named Mary, who offered-up her version of broccoli casserole. It triggered the fond memories of my own version. I decided to try Mary's recipe, and it turned out quite well.
I cut the recipe in half (based on fresh broccoli on hand rather than using frozen), and also threw in a small can of button mushrooms. The result was tasty, and went perfectly with our Easter dinner of pot pies (Wilbert with chicken, me with chicken-mushroom).
Broccoli Casserole
1 LB frozen broccoli florets, steamed (or use fresh broccoli)
Steam the broccoli until crisp-tender; drain. Shred the cheese. Place the steamed broccoli and shredded cheese in a 2-quart casserole dish. Sauté chopped onions in butter; add to casserole dish. Mix the casserole ingredients together. Bake in a 350-degree F oven for thirty minutes. Note: Instead of baking, try microwaving the casserole (covered) for about four minutes. The only advantage to oven-baking might be the formation of a crust. Variation: Add fresh-sliced mushrooms, cooked chicken breast (chopped) and a can of cream-of-chicken soup into mixture before baking.
Instead of baking, I microwaved the casserole (covered) for about four minutes. The only advantage to oven-baking might be the formation of a crust. I'll try it next time.
Related blog post: 07/18/09: Yummy Revision.
Tags: Casseroles; Food Photos
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