Saturday, March 3, 2012

Broccoli Casserole

(This recipe was first posted in conjunction with the Meijer Ad Week 3/4/12 - 3/10/12)

We had this delicious side dish recently at the home of a friend.  It comes together quickly and can be made with either fresh or frozen broccoli.

1 1/2  pounds fresh OR frozen broccoli
1 can cream of mushroom soup
1/4 cup mayonnaise
1/4 cup shredded cheddar cheese
1 1/2 tsp lemon juice
1 sleeve/tube Ritz crackers
3/4 cup (1 stick plus 4 Tbsp) margarine, melted

If using fresh broccoli:  wash and cut into bite-sized pieces.  Cook in boiling water 10-12 minutes (until partially cooked), then drain and set aside.  If using frozen broccoli:  cut up the larger chunks into bite-sized pieces.  Put in a microwaveable bowl and cover with plastic wrap.  Cook on high 2 minutes, then drain and set aside.  Mix together the soup, mayonnaise, cheese, and lemon juice, then add broccoli.  Spread out in a greased 9x13 pan.  Crush crackers, then mix with margarine and spread/sprinkle on top of broccoli.  Bake 35 minutes at 325 degrees.

Options and Tips
  • This recipe is easily doubled, and can still be baked in a 9x13 pan.  Increase baking time by 5-10 minutes.

The original recipe can be found on page 375 of Heritage Christian School's "Favorite Family Recipes" cookbook, and was served to us by Trisha Bruinsma.  I made a few alterations to the instructions and subbed frozen broccoli for the fresh.  

1 comment:

  1. This went over VERY well at our house. Even with the kiddos. A completely different approach to broccoli. Will definately make again.