Broccoli Casserole
There are certain recipes that just continue to show up on holidays with my extended family. It’s like we all know what the menu will be, but it’s just a matter of who is going to make what. Really, I guess it’s true in every household even not on holidays. Growing up as the oldest of five, my mom didn’t have time to get too creative in the kitchen, but she always made delicious food. We just knew that every week we would have pasta on Wednesdays and an oven stuffer roaster on Sundays. It just happens.
In the past few years, as my aunts and uncles have grown weary of hosting and planning all of the holiday events, and also probably gotten sick of us “kids” giving suggestions for recipes, the “millennials” have taken over. Sort of. My cousins and I are now grown adults, so we have to do our part as well. We try to change things up a little so our Thanksgiving or Christmas menu isn’t exactly the same every year, but there are still some dishes that I only want on those holidays. Anyone else? It just feels wrong when they’re not on the table.
So, all that to say, this casserole dish is a must in my family’s house. Even if we are not with extended family, broccoli casserole needs to be a part of the holiday spread. It’s really the easiest recipe, but it’s so tasty and is a slight change from the ever so popular green bean casserole. I think my sister said this recipe originated on the back of the soup can, maybe? I don’t know. Either way, anyone can make this and it’s that perfect pile-it-all-on-your-plate-Thanksgiving dish you need to put into your rotation. Check out the very simple recipe steps and video below. Even your little brother could make this one. Ah, the joy of casseroles.
Broccoli Casserole
Ingredients
- 2 broccoli crowns or heads of broccoli
- 1 can cream of mushroom soup 10 oz
- 1/4-1/2 cup whole milk
- 6 slices American or cheddar cheese
- 1/2 cup fried onions or more
Instructions
- Preheat oven to 350 F.
- Slice broccoli into stalks. You can keep most of the stems on them if you want, either way is fine!
- Steam broccoli in a pot over the stove- should take about 15 minutes. You want to be able to easily stab a fork into it, but don’t let it get mushy.
- Drain steamed broccoli and set aside.
- Mix can of mushroom soup and milk in a small bowl. If you prefer a little more moisture, add more milk. This just thins out the soup so it can coat the broccoli well.
- Put a thin layer of the mushroom mixture on the bottom of an oven safe casserole dish.
- Then add a layer of broccoli (about half). Continue by layering three slices of cheese and more mushroom mixture. Then put the rest of the broccoli over that layer, more cheese and mushrooms, and finally the fried onions.
- Cover and bake for about 30 minutes or until it’s golden brown and bubbling. Serve immediately!
Video
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