"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Broccoli Casserole Recipe

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This recipe for Broccoli Casserole, by , is from Heritage Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, January 25, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 pound broccoli, cut into pieces
1 (10.75 oz.) can cream of mushroom soup
2 large eggs, lightly beaten
1 cup mayonnaise
1 1/2 cups shredded Cheddar
1 stick (1/4 lb.) salted butter, cut into pieces
Pepper
1 sleeve Ritz crackers, crushed (1/3 of a 12 oz. box)

Directions:
Directions:
Preheat oven to 350F. Mist a 9-by-13-inch baking dish with cooking spray.
Steam broccoli until crisp-tender, 7 minutes. Transfer to a bowl of ice water.
Mix soup, eggs, mayonnaise, cheese, butter and pepper in a saucepan and cook over medium-low heat, stirring constantly, until melted and combined.
Drain broccoli; spread evenly in baking dish. Pour cheese mixture on top. Sprinkle with crackers. Bake for 30 minutes.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Calories:
397
Fat:
36g (sat 13g)
Protein:
8g
Carbohydrate:
10g
Fiber:
2g
Cholesterol:95 mg Sodium:
550mg


Mix pantry staples with broccoli to create a comforting casserole that works for weeknights as well as holiday spreads. If the kids enjoy this recipe, try other veggie-loaded casseroles to sneak nutrients in their meals.

 

 

 

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