Monday, November 1, 2010

Cheesy Broccoli Casserole

This cheesy casserole is generally a hit with diners of all ages.
This recipe calls for frozen broccoli cuts and chopped broccoli.  The broccoli cuts are bite-sized pieces that give the casserole substance. The chopped broccoli has been finely processed, and is necessary to bind the cheese and broccoli cuts together.  In the past, I've had trouble finding the broccoli cuts.  If necessary, buy broccoli spears, or florets and cut them into smaller, bite-sized pieces.

My family loves this casserole, so I make it often, especially at the holidays.  For convenience sake, I thaw the broccoli slightly, assemble the entire casserole, and pop it in the freezer.  I find the casserole cooks more evenly if its completely thawed before baking.

I have used fresh broccoli, blanched it, and cut the required amounts into the appropriate sizes using my food processor.  This took a lot of time and didn't change the taste of the final product.

10 oz frozen CHOPPED broccoli
16 oz frozen broccoli CUTS
1 medium onion, chopped
2 large eggs, beaten
1 can mushroom soup
1 cup shredded, sharp cheddar cheese
1 cup shredded swiss cheese
1/2 cup mayonnaise
1 cup bread crumbs
2 T butter, melted

Preheat oven to 350 degrees.  Butter a 13 x 9 inch baking dish.

Thaw, and drain broccoli.

Combine all ingredients except bread crumbs and butter.  Mix well.  Turn mixture into the casserole, sprinkle with bread crumbs and drizzle with butter.

Bake, uncovered, for 35 - 45 minutes.  The top should be golden brown and the edges, bubbly.

Note:  if the top gets too dark before the casserole is done in the middle, loosely cover with tin foil.

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