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"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

Beverly's Broccoli Casserole Recipe

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This recipe for Beverly's Broccoli Casserole is from The Diefenthaler/McIntyre Family Cookbook Project-2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T Butter
1 box (10 oz) frozen chopped brocolli
1 chopped onion (3/4 c)
2 large eggs
1-10 3/4 oz can fat-free cream of mushroom soup
1 c shredded cheddar cheese
1 c shredded swiss cheese
1/2 c reduced-fat mayonnaise
1-16 oz bag frozen brocolli cuts
Cooking oil spray
1 c bread crumbs or cracker crumbs
Directions:
Directions:
Heat oven to 350 degrees. Melt buttter, set aside. Place chopped brocolli in a colander and rinse with warm tap water until the frozen block breaks apart. Set aside to drain.

In large 3 qt bowl, lightly beat the eggs, Add the melted butter, onion, mushroom soup, cheddar and swiss cheeses, and mayonnaise. Stir well. Press the chopped brocolli with the back of a spoon to remove as much water as possilbe. Add it to the bowl.

Place the frozen brocolli cuts into the same colander and rinse with warm tap water for about 1 minute to partially defrost and remove any ice crystals. Drain well, pressing with spoon. Add broccoli to the bowl. Stir well until the broccoli is well coated with sauce.

Spray 9 x 13 pan with cooking oil spray. Pour the broccoli mixture into the dish and smooth with the back of the spoon. Bake uncovered until the top begins to brown and edges bubble, about 35 minutes.

Remove from oven and sprinkle the crumbs evenly on the top. Continue to bake, uncovered, until the crumbs brown about 10 minutes.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Calories: 299
Fat: 17 g
Fiber: 4 g

 

 

 

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