November 13, 2024
Hello Foodie Friends
Veggies veggies we love our veggies. But sometimes the kids just don't. For some reason they really seem to like this one though for a CHEESY BROCCOLI CASSEROLE and I'm sure it is the gooey cheese factor. Casseroles are great too because they can be assembled ahead of time and can easily be doubled for holidays or any take-along.
Any buttery cracker like Ritz will work for this recipe. I've heard of substituting Cheeze It crackers but I haven't given that a whirl yet. Crush them easily with a rolling pin in a zipper bag.
Enjoy!
Marzee
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BROCCOLI CHEESY CASSEROLE
INGREDIENTS:
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 egg, beaten
1/4 cup minced onion
3 (10 ounce) packages frozen chopped broccoli
1 small jar chopped pimento
2 cups shredded sharp cheddar cheese
1 sleeve buttery crackers like Ritz, crushed
salt & pepper to taste
2 pinches paprika
DIRECTIONS:
Preheat oven to 350 degrees. Butter a 13x9x2 inch baking dish. In a medium mixing bowl, whisk together condensed soup, mayonnaise, beaten egg, and chopped onion. Place frozen broccoli in a very large mixing bowl and break up the pieces. Pour soup-mayonnaise mixture on top of broccoli and mix well. Add pimento and 1 1/4 of the cheese, mix well. Pour mixture into prepared baking dish and smooth top of casserole using a spatula and sprinkle with remaining cheese and crushed crackers. Sprinkle lightly with paprika plus salt & pepper. Bake at 350 degrees for 45 minutes and serve warm.
Yield: 6-8 Servings
Categories: Casseroles, Vegetables
MARZEE's CORNER
WHEN YOU DO YOUR THANKSGIVING STUFFING.....
Remember that turkeys should be stuffed only at the last minute.
Dry stuffing ingredients may be prepared the day before, tightly covered, and left at room temperature. The perishables (butter or margarine, mushrooms, oysters, cooked celery and onions, broth) should be refrigerated. The ingredients should then be combined just before stuffing the turkey.
Did you know that stuffing expands as it cooks? The cavity of the turkey should be stuffed lightly.
Allow three-fourths of a cup of stuffing for each pound of ready- to-cook turkey. Extra stuffing may be baked separately.
To keep the stuffing in the turkey, you need to close the neck and body cavities. Fold the neck skin over the back and fasten with a skewer, trussing pins, clean string, or toothpicks;
twist the wingtips under the back of the turkey to rest against the neck skin. To close the body cavity, use skewers, or tuck ends of legs under a band of skin at the tail, or into metal "hock-locks," is provided, or tie legs together with clean string.