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Broccoli Casserole

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Serves 6-8
This is a slight variation on the original Green Bean Casserole created in by the kitchen of Campbell Soup Company in 1955.  I use fresh broccoli and steam it instead of canned green beans.  The broccoli is cooked until very soft and with the creaminess of the soup and the crunchy onions it is always a big hit.

¾ cup milk
10 ¾ oz. can Cream of Mushroom Soup or Cream of Celery Soup
2 bunches of broccoli
1- 6 oz. can French’s Original French Fried Onions

Remove the large leaves and the tough part of the stalks of the broccoli.  Trim the ends off of the bottom.  You may or may not want to use the stalks in your casserole.  I use them because I cook it long enough for them to soften up.  Cut the broccoli into thirds lengthwise, then chop into 2 inch pieces.

Cook the broccoli in a covered pot with about 1 inch of water for about 5-6 minutes until slightly soft.  Drain.

Mix the soup with the milk.  In a casserole dish, mix the broccoli, soup mixture and all of the onions except for 2/3 cup.  Bake about 20 minutes until hot and starting to bubble.  Sprinkle the leftover the 2/3 cup of onions on the top and bake for about 5 more minutes more until the onions are golden brown and the sauce is bubbling around the edges.

 



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