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Thursday, December 17, 2009

Recipe Of The Week: Broccoli Casserole

Broccoli Casserole


2 (10-ounce or 12-ounce) packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup grated sharp cheddar(mild will work just the same)
1 (10-ounce) can condensed cream of mushroom soup
1 egg, lightly beaten
2 cups crushed crackers (Ritz are the best)
2 tablespoons butter, melted
2 teaspoons of powdered garlic (optional)
Salt & Pepper to taste


Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.

In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and egg. Mix well. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.

I add coarse black pepper and garlic powder to my recipe but this is optional! It tastes great by itself! It really doesn't need any more salt but you can add more if you would like!

This recipe should be something you can whip up fairly easy based on the items you already have on hand! You can use the Green Giant Valley Fresh Steamers broccoli and/or the Birdseye frozen veggies that we have been able to stock up on over the last few months! Just cook 2 bags in the microwave per directions on the package and throw it in the bowl. You don't have to drain them! If you have some of the veggies with the cheese sauce you can still use these without altering the recipe!

We've all gotten tons of Ritz Crackers from Publix along with the condensed cream soup at Target. This has been a hit at 2 parties in the last 2 weeks and I am sure that if you have broccoli lovers in your family that it will be a hit with them also!

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