Broccoli Casserole

There is some over the top, ooey gooey cheesiness in this Broccoli Casserole.  Broccoli and cheese are matches made in heaven.

Sometimes getting the family to eat something green can be quite the challenge. So in order to get them to eat some "green stuff"  I have to sometimes disguise it with some cheese. That gets them eating it almost all the time. My son loves broccoli, who knew?  Mr. Picky Pants usually is the one who gives me a lot of flack when it comes to this kind of stuff. When he was younger, I kid you not, he only ate like 5 things for years. I worried so much that this child would never eat "real" food and thrive. 

Then all of a sudden, he became a teenager. I have never seen someone eat so much stuff in one sitting in my life. If it wasn't nailed to the floor he was eating it. That is when his picky phase kind of went away. Slowly he began to eat more foods and now that he is "gasp" almost 20 (did I really just say that??) he eats a wide variety of foods and has become quite the foodie. 

When I made this casserole, I still felt like I had to really talk it up to get everyone to try it. Yeah, I have to do that a lot to get them to try stuff. It doesn't always work, but I gotta try. 

Everyone loved this, especially my son and his girlfriend. They actually came back for seconds. Score 1 for Mom!  They even suggested this would make a great dip and I have to agree. Who needs a fork when you can just dig right in! 

Broccoli Casserole

1 (22 oz) bag of frozen broccoli (spears or florets)
1 (10 ¾ oz) can of cream of chicken soup
2 cups sharp cheddar cheese, divided
1 egg, well beaten
½ cup mayonnaise
½ cup of sour cream
1 teaspoon of onion powder (or 1 tablespoon of grated onion)
Salt and pepper to taste
Optional-crushed crackers for topping

Cook broccoli until tender in salted water, drain. In a large bowl, combine broccoli, one cup of the cheese, and all the other ingredients; except cracker crumbs. Place in a greased 1 ½ -2 quart casserole dish. Top with the remaining cheese on top. Bake at 375 degrees for 30 minutes.

Note- I used a teaspoon of Mrs. Dash House Blend in place of the salt. 

**This recipe was shared in a recent issue of Chesapeake Style Magazine

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