Embarrassingly Good Broccoli Casserole
This recipe comes from my family, Pasty "Mama Pats", this side dish is ALWAYS part of every holiday!
Ingredients
Ingredients (serves 8–10)
- 6 cups broccoli florets blanched
- 1 cup onion diced
- 1 `tbsp olive oil
- 1 can 10.5 oz cream of mushroom soup (or cream of chicken)
- ½ cup mayonnaise
- ½ cup sour cream
- 2 cups sharp cheddar cheese shredded
- 2 eggs lightly beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 24 Ritz crackers or buttery crackers, crushed
- 4 tablespoon unsalted butter melted
Instructions
Method
- Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.
- in a sauté pan cook onions over low heat with olive oil until translucent and tender. Reserve
- Bring a separate pot of water with 1T of salt to a boil.
- Blanch the broccoli florets for 3 minutes, immediately transfer to the bowl of ice water until completely cooled, this will to shock cool the florets to preserve the color. Drain, rough chop and reserve
- In a large bowl, combine soup, sour cream, mayonnaise, cheddar, egg, garlic powder, onion powder, salt, and pepper.
- Fold in reserved onions and broccoli until well coated. Spread mixture evenly in baking dish.
- In a separate bowl, mix crushed crackers with melted butter. Sprinkle over casserole.
- Bake uncovered 35–40 minutes, until bubbly and golden.
- Rest 10 minutes before serving.
Nutrition
Calories: 367kcalCarbohydrates: 12gProtein: 10gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 78mgSodium: 389mgPotassium: 285mgFiber: 2gSugar: 3gVitamin A: 1012IUVitamin C: 61mgCalcium: 267mgIron: 1mg
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