Awesome Broccoli-Cheese Casserole Recipe
Even though I rarely cook with canned condensed soups, I still make this yummy broccoli casserole during the holiday season. It's fabulous with a Christmas ham and potatoes au gratin too.
This is a recipe that my grandmother gave me and I improved it (no offense, Grandma).
Broccoli casserole enriched with cheese, mayonnaise, and cream of mushroom soup - delicious and EASY to make!
Kids will eat their broccoli when it comes in the form of a creamy, cheesy casserole topped with buttered crumbs.
I get a lot of requests for this dish. Originally submitted to ThanksgivingRecipe.com.
This is a recipe that is a family staple for all of our holidays. I misplaced my recipe and was thankful to find it here. However, the preparation for our recipe is different, and it does make a difference in the finished dish. Some of the ingredients are a tad different as well. First, we blanch and drain the broccoli. I think leaving out this step is why some of your dishes are coming out runny, it also makes the color appearance much better. Also, we use slightly less mayo, about 3/4 cup, more cheese (12 oz or 3 cups) and no salt or pepper. There is enough salt already in the soup. Also, we mix the broccoli into the soup mixture. Bake 45 minutes, and then top with finely smashed cheese crackers and return to oven for another 15 minutes or until cheese cracker crust is brown. It is awesome!
This was really a great alternative to green bean casserole at the Christmas dinner table. Served with ham and au gratin potatoes - perfect!
STACY! What a WINNER! This is just WONDERFUL! I added 1 teaspoon garlic salt and pepper to the soup/mayo mixture before adding the broccoli. Every1 said this is a HANDS-DOWN keeper. Thanks for sharing.