Broccoli Casserole

Broccoli casserole is a great addition to your holiday meals or a unique potluck dish. This recipe is based on a dish my mother-in-law makes. It’s a nice change from the ordinary green bean casserole for Thanksgiving or Christmas. Don’t be frightened when you see the ingredients–canned cheese is for more than just snack crackers! I was skeptical as first too, but it tastes delicious.

Ingredients:

1 cube of butter

1 large onion, chopped

1 box seasoned croutons

2 cans cream of mushroom soup

1 ½ – 2 pounds broccoli florets

1 can Easy Cheese, American or Cheddar flavor

 

Directions:

  1.  In a large skillet over medium heat melt the butter and add chopped onions. Cook until onions become translucent.
  2. Add the croutons and cook until most of the butter is absorbed. The croutons will brown a little.
  3. Add broccoli and cover. Cook for a few minutes, just to soften broccoli slightly. Remove from heat.
  4. In a 9×13″ casserole dish begin by spreading a thin layer of soup in the bottom of the pan.
  5. Add broccoli mixture. Dollop on more soup. Spray on Easy Cheese in an even layer. Repeat.
  6. When finished, press down into pan gently.
  7. Cook at 350° for one hour or until casserole is bubbly and heated through in center. Or, if making ahead cover with foil and refrigerate overnight. Cook the following day at 350° for up to two hours, or until heated through.

Step By Step Photos

 

Melt butter, saute onion and croutons.

 

Add broccoli, cook slightly.

 

Layer broccoli, soup, cheese. Repeat.

 

Cook until bubbly and center is heated through.

 

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