Saturday, April 9, 2011

Broccoli Casserole

This simple to assemble and quick to bake casserole has a great creamy sauce with just a hint of lemon.  You can assemble this in the morning and bake it when you get home from work.  While you are preparing your protein for the meal this can be baking. We served this casserole with barbecued pork chops and stuffing.

I used fresh broccoli and steamed it partially in the microwave until crisp tender.  The 45 minute baking time was perfect.

Broccoli Casserole

3        tablespoons butter
1        onion, chopped
2        10 ounce packages chopped frozen broccoli, thawed
1        10.75 ounce can condensed cream of mushroom soup
1        cup shredded sharp Cheddar cheese
1        cup mayonnaise
2        eggs, beaten
½       teaspoon garlic salt
¼       teaspoon ground black pepper
½       teaspoon seasoned salt
1 ½    teaspoons lemon juice
12      buttery round crackers, crushed fine
2        tablespoons butter

1.  Preheat oven to 350 degrees F (175 degrees C).

2.  Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.

3.  In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter.

4. Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.

1 comment:

  1. looks delicious
    thanks for the recipe


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