Tuesday, December 1, 2009
Here's the recipe of the week...I skipped last week...didn't think many people would be perusing my blog the day before Thanksgiving. So, here ya go...
Looking for a side to take to the company Christmas party, your neighborhood party, or just to make for dinner some random night? This is IT! (and..i am officially a DORK after that cheesy sentence).
Rebekah shared this recipe with me last year, and I have used it many times since. It is always a huge hit, yet easy to make. If you are not a broccoli fan...this may change your tune. Enjoy!
Recipe for: Broccoli Casserole
From the Kitchen of: Gloria Hudgins
~2-3 stalks of fresh broccoli cut and cooked until fork tender (in salty water)
~½ of a yellow (sweet) diced onion
~1 layer of grated cheddar cheese (2 cups)
~½ of a bag of Pepperidge Farm cornbread dressing crumbs (in yellow and white bag)
~1 stick of butter (plus 1 more 1/2 stick)
Mix these together:
o 1 Can of Cream of Mushroom soup
o 1 Can of Cream of chicken soup
o 1/2 Cup of Mayo
o 1 beaten egg
o 1/2 cup of sour cream
Layer the cooked broccoli in the bottom of a 9x13” pan. The next layer is the raw, diced, sweet onion. Next layer your shredded cheese over the onion and broccoli.
Mix together the liquid ingredients and spread over the cheese.
Finally, microwave the stick of butter and toss the breadcrumbs in melted butter and then spread buttered cornbread crumbs over the entire casserole. Press crumbs into the casserole to get crumbs to soak up the liquid mixture. Add pats of butter to the top of bread crumbs if desired.
Bake for 45 minutes at 350° until topping is golden brown and bubbly.