Cheesy Broccoli Bake!

This is a really good broccoli casserole that is just a bit different.  It has an egg and mayonnaise in it so the texture is  little lighter and fluffier.   We really enjoy this for a change now and then.  This is great to take to potlucks and things like that also.  It seems that folks love a good broccoli casserole!  Here is what you will need for this:

2 (10 oz.) pkgs. chopped frozen broccoli, cooked according to pkg. directions and drained well (can also use the same amount of cooked and drained fresh broccoli)

1 egg, beaten

1 small onion, grated

1 cup mayonnaise

1 1/2 cup shredded cheddar cheese, divided

1 (10 oz.) can of cream of mushroom soup

1/2 soup can of water

1/4 tsp. black pepper

1/4 tsp. seasoned salt

1 sleeve Ritz crackers, crushed (or any buttery cracker)

4 Tbs. melted butter (1/2 stick)

In a mixing bowl, mix the egg, onion, mayonnaise, 1 cup shredded cheddar cheese, mushroom soup, 1/2 can of water, pepper, and seasoned salt.   Add in the broccoli that has been well drained and mix.  

Pour into a 2 quart casserole dish that has been buttered or sprayed with nonstick spray.  Sprinkle the top with the other 1/2 cup cheese.   Mix the cracker crumbs with the melted butter and sprinkle evenly over the top. 

Place in a 350 degree oven and bake for 30 minutes or until the top is just starting to brown and it's bubbly around the edges! 





Broccoli Corn Bake!



It's that time of year when we start to think about holiday dinners, with all of the trimmings, which in the South, includes about a gazillion side dishes.   I sometimes think we actually put more time and energy into our sides dishes for these huge meals than anything else.  I enjoy all of the veggies and casseroles just as much as the main courses and desserts...most of the time!   There will usually be either a broccoli casserole or a squash casserole at any southern holiday meal or at our meal, probably both!

 This one is a recipe my mother came up with by combining several broccoli casserole recipes and it is so good!  It can also be prepared ahead of time, like a day or two ahead and then baked just before your meal.  I love things I can do ahead when I am cooking for a crowd so that the day of is not so crazy! 

Here is what you will need for this casserole:

2  (10 oz.) pkgs, frozen chopped broccoli, thawed and drained (can use an equivalent amount of fresh broccoli, steamed and chopped)

1 small onion, diced

1/2 cup celery, diced

1 cup of corn niblets (frozen or canned)

1  1/2 cups instant rice, uncooked

1 cup milk

1  (10.5 oz.) can cream of mushroom soup

8 oz. Velveeta cheese

1/2 cup butter ( 1 stick)

1/2 tsp. black pepper

Topping

1 tube Ritz crackers, crushed

4 Tbs. butter, melted (1/2 stick)

Combine the broccoli, onion, celery, corn, and rice in a mixing bowl.  In another bowl combine the 1/2 cup butter, mushroom soup, milk and cubed Velveeta cheese.  Microwave until the cheese has melted, about 2-3 minutes and stir until smooth.    Pour over the broccoli mixture and mix until combined.   Pour into a 2 quart casserole dish that has been sprayed with nonstick spray.  

Combine the crushed Ritz crackers and butter and sprinkle evenly over the top.    Place in a 325 degree oven for 50 -55 minutes.  It will be just starting to brown. 

Cheesy Broccoli Rice Casserole!

This is probably one of my favorite broccoli casseroles out of all of the various broccoli recipes I have tried.  This is a great side dish for Thanksgiving and it can be prepared a day ahead and baked right before your dinner.

 It also tastes just as good left over as it did the first time.  I have no idea where this recipe originated, because we started making it years ago.

Here is what you will need:

1 nice size head of broccoli, cooked just until tender and chopped into small pieces or 1 12 oz. bag of frozen broccoli florets, cooked a minute or two less than the package directions and drained well
5 Tbs. butter, divided
1/2 cup chopped onion
1/2 cup chopped celery
2 cups cooked rice
1 can cream of chicken soup
8 oz. Velveeta cheese, cubed small
3/4 cup half and half or milk
1/2 tsp. seasoned salt
1/4 tsp. black pepper
1 cup cheddar cheese, shredded
1 sleeve of Ritz crackers, crushed

Saute the onion and celery in 2 Tbs. of butter just until slightly soft.

Mix together the rice, broccoli, onion and celery, cream of chicken soup, Velveeta cheese, milk, and seasonings.  Pour into a 2 quart casserole that has been sprayed with nonstick baking spray.  Sprinkle the top with cheddar cheese and then crushed Ritz crackers. Dot with the rest of the butter.  Place in a preheated 350 degree oven for about 40 minutes.  Don't let the top get too brown. It should be bubbly around the edges.

Recipe variation:  You can add 2 cups chopped chicken and 1 cup milk or half and half instead of 3/4 to make this a main dish casserole and it is really good!  You could also use some of your left over turkey!