I definitely didn't like broccoli as a kid, until we went to Thanksgiving dinner at a friend's home one year. I'm not sure if it was Doris's recipe or maybe Nina's Mom's . . . and it's entirely possible that I might have changed it to a degree over the years, but this recipe is what inspired me to eat broccoli more often and that's the important part, right?
This is one recipe I have to make for Thanksgiving dinner - hands down. I know I've added mushrooms to it, since mushrooms rock! Here's my version . . .
Broccoli Casserole
Ingredients:
20 - 24 oz frozen broccoli florets
10 - 12 oz frozen chopped broccoli
1 cup mayonnaise (do not substitute)
2 eggs
1-2 cloves garlic, minced
1 onion, diced
1 can sliced water chestnuts (diced) (optional)
1 can (10 3/4 oz) cream of mushroom soup (or cream of celery)
1 - 4 1/2 oz can sliced mushrooms, drained
2 - 3 cups shredded cheddar (divided)
Bread crumbs (made from 3 slices bread) or crushed crackers (saltine, Ritz®, etc.)
Directions:
Preheat oven to 350°F. Spray 9 x 13 pan or baking dish with non-stick spray.
Steam broccoli until just tender - place into prepared pan. Sprinkle with mushrooms and water chestnuts (if using).
In a medium-sized mixing bowl, stir together mayonnaise, eggs, garlic, onion, soup and 1 cup cheese. Pour/spread over broccoli but do not stir.
Top casserole with additional 1-2 cups cheese and bread or cracker crumbs.
Bake for 45-50 minutes at 350°F. Dish can be loosely covered with foil if casserole top appears to be browning too quickly.