'Broccoli Casserole' boots boring side dishes
Dish can be prepared up to a month ahead
Tired of the same-old-same-old, I asked Beverly what she was serving with her turkey this year. At the top of her list was Broccoli Casserole. It's a classic Southern casserole that's been in her family for more than three decades. She's adapted the recipe over the years, switching to reduced-fat mayonnaise, virtually fat-free soup and only a tiny bit of butter. However, this recipe is still rich and definitely worthy of its place on the Thanksgiving table. The bonus is it can be made anywhere from eight hours to a month ahead, making the morning of the feast just a little easier. (See steps 5 and 6 in the recipe.)
Over the years, some of my favorite recipes have found their origins in simple conversations with Beverly about what she serves or wants to try. At this special time of year when I reflect on all the many things I am thankful for, Beverly's friendship (and her willingness to share great recipes) is at the top of my list. Thank you, friend, and Happy Thanksgiving!
Menu: Thanksgiving turkey with all the trimmings
Beverly's Broccoli Casserole
BEVERLY'S BROCCOLI CASSEROLE
Start to finish: 20 minutes assembly, 45 minutes unattended baking time
Cook's notes: Using two types of broccoli is Beverly's most recent update to this recipe. The broccoli cuts (larger pieces than florets) add texture, while the chopped broccoli is a necessary binder. If you can't find frozen cuts, substitute florets or spears and chop them into bite-size chunks. If you can't find shredded Swiss cheese and don't want to grate your own, substitute an additional cup of cheddar.
2 tablespoons butter
1 box (10 ounces) frozen chopped broccoli
1 medium onion (for about 3/4 cup chopped)
2 large eggs
1 can (10 3/4 ounces) 98 percent fat-free cream of mushroom soup
1 cup already shredded sharp cheddar cheese
1 cup already shredded Swiss cheese
1/2 cup reduced-fat mayonnaise
1 bag (16 ounces) frozen broccoli cuts
Cooking oil spray
1 cup bread crumbs or cracker crumbs
Preheat the oven to 350 F.
1. Melt the butter by placing it in a 1-cup glass measure. Cover with a paper towel and cook in the microwave for 30 to 45 seconds on high or until mostly melted. Remove from the microwave, and stir until completely melted. Set aside.
2. Place the chopped broccoli in a colander, and rinse with warm tap water until the frozen block breaks apart. Set aside to drain. Peel and coarsely chop the onion. Set aside.
3. In a 3-quart or larger bowl, lightly beat the eggs. Add the melted butter, onion, mushroom soup, cheddar and Swiss cheeses and mayonnaise. Stir well. Press the chopped broccoli with the back of a spoon to remove as much water as possible. Add it to the bowl.
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