Friday, November 19, 2010

Countdown to Thanksgiving: Broccoli Casserole

Broccoli Casserole is a favorite dish for me and my mom. We don't make it for Thanksgiving, but it'd be worth doing some year. The recipe is from Mom's grandmother Ella. I only made one change and used fresh instead of frozen broccoli. You can use either, but, at least in this area, broccoli is in season right now so I say get the fresh stuff!  

This casserole does use the oven but you can make it a day or two ahead and just reheat it after you pull out your turkey. Just be careful...if you make it too soon, it may not last until Thanksgiving because it looks so delicious fresh out of the oven!

Broccoli Casserole
Ingredient line-up

1 head of broccoli, chopped and cooked
1 cup mayonnaise
1 can cream of mushroom soup (11 oz.)
2 eggs, beaten
1 cup grated cheddar
1 cup Ritz crackers, crushed (approx. 20 crackers)
2 tablespoons butter, melted

Steam broccoli until fork tender (about 5 minutes). Mix mayonnaise, mushroom soup, and eggs with broccoli. Pour into 2 quart baking dish. Sprinkle with cheese. Mix crushed crackers and butter. Sprinkle over all. Bake at 350 degrees for 30-35 minutes.

Fresh, hot broccoli casserole

I'm curious if this recipe was originally from Ritz because of the crackers. I found a recipe up from Kraft foods that is pretty different except for the broccoli and Ritz combo, it features Velveeta as well and doesn't sound nearly as satisfying. The recipe I shared seems pretty popular, though with many variations. Even Paula Deen has a nearly identical version. If anyone knows more of the history of this mysterious green casserole - please comment!

6 days to Thanksgiving...

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