Guest guest Posted November 13, 2006 Report Share Posted November 13, 2006 Back in the mid 1960's my sister in law found a recipe in a magazine that turned into a family tradition. I don't know how accurate this is to the magazine recipe but we like it. I'll double this for turkeyless day and hope I have enough. Broccoli and Mushroom Casserole 1 large package broccoli florets 1 box chopped broccoli 1 can Campbell's Cream of Mushroom soup 8 ounces chopped or sliced mushrooms, optional (omit if you hate mushrooms) 2 cups grated mild Cheddar cheese (or Velveeta or American) 1/2 cup mayonnaise or veganaise or Miracle Whip (I use Miracle Whip) 2 eggs, beaten Pepper to taste (there is enough salt in everything else) Small bit oil or butter to sauté mushrooms, if using fresh; if using canned, drain. If not using mushrooms, forget the oil. Cook frozen broccoli according to package directions, drain very well. If using fresh mushrooms, sauté in oil or butter. Mix everything together, pour into greased baking dish. Bake at 350*F till knife inserted in center comes out clean. Time depends on the depth of the baking dish. My long oblong that makes the casserole about 1 1/2 inches deep takes about a half hour. If I use the casserole dish that makes it about 6 " deep it takes about an hour. Technically it should be handled like a souffle and baked in a bain marie (water bath), but I have never found that necessary. This does not deflate. Serve in baking dish. Reheats well in micronuker. I don't have a clue if it freezes as we never have enough left over to freeze. Jeanne in GA Cheap Talk? Check out Messenger's low PC-to-Phone call rates. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2006 Report Share Posted November 13, 2006 1 Box Broccoli.. Man this sounds really good.. How big and where do you find broccoli in a box.. OR how much do you use if you just have a big package of broccoli. Can you make it a broccoli/Cauliflour.. OOOOO thats making my mouth water just thinking about it.. LOL Jenn > > Broccoli and Mushroom Casserole > > 1 large package broccoli florets > 1 box chopped broccoli > 1 can Campbell's Cream of Mushroom soup > 8 ounces chopped or sliced mushrooms, optional (omit if you hate mushrooms) > 2 cups grated mild Cheddar cheese (or Velveeta or American) > 1/2 cup mayonnaise or veganaise or Miracle Whip (I use Miracle Whip) > 2 eggs, beaten > Pepper to taste (there is enough salt in everything else) > Small bit oil or butter to sauté mushrooms, if using fresh; if using canned, drain. If not using mushrooms, forget the oil. > > Cook frozen broccoli according to package directions, drain very well. If using fresh mushrooms, sauté in oil or butter. Mix everything together, pour into greased baking dish. Bake at 350*F till knife inserted in center comes out clean. Time depends on the depth of the baking dish. My long oblong that makes the casserole about 1 1/2 inches deep takes about a half hour. If I use the casserole dish that makes it about 6 " deep it takes about an hour. Technically it should be handled like a souffle and baked in a bain marie (water bath), but I have never found that necessary. This does not deflate. Serve in baking dish. Reheats well in micronuker. I don't have a clue if it freezes as we never have enough left over to freeze. > > Jeanne in GA > > > > Cheap Talk? Check out Messenger's low PC-to-Phone call rates. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2006 Report Share Posted November 15, 2006 It is one bag, which is about a pound, of frozen broccoli florets and a small box of frozen chopped broccoli, I think about 10 ounces-ish. Also YES, it is awesome with cauliflower or a mixture of broc and cauli. Can use fresh broccoli too. Tear the head apart to florets and chop the stem. I tried it with spinach once, and a dash of nutmeg. It was ok, but not as good as broccoli. This is one of our favorite dishes and too good to keep just for holidays. It is an oldie but a goodie! Sorry it took so long to answer, I have had trouble with my computer, darnit. (Praying it is just a sick RAID card and not motherboard.) Jeanne in GA jenntinysam <jlbart1974 wrote: 1 Box Broccoli.. Man this sounds really good.. How big and where do you find broccoli in a box.. OR how much do you use if you just have a big package of broccoli. Can you make it a broccoli/Cauliflour.. OOOOO thats making my mouth water just thinking about it.. LOL Jenn > > Broccoli and Mushroom Casserole > > 1 large package broccoli florets > 1 box chopped broccoli > 1 can Campbell's Cream of Mushroom soup > 8 ounces chopped or sliced mushrooms, optional (omit if you hate mushrooms) > 2 cups grated mild Cheddar cheese (or Velveeta or American) > 1/2 cup mayonnaise or veganaise or Miracle Whip (I use Miracle Whip) > 2 eggs, beaten > Pepper to taste (there is enough salt in everything else) > Small bit oil or butter to sauté mushrooms, if using fresh; if using canned, drain. If not using mushrooms, forget the oil. > > Cook frozen broccoli according to package directions, drain very well. If using fresh mushrooms, sauté in oil or butter. Mix everything together, pour into greased baking dish. Bake at 350*F till knife inserted in center comes out clean. Time depends on the depth of the baking dish. My long oblong that makes the casserole about 1 1/2 inches deep takes about a half hour. If I use the casserole dish that makes it about 6 " deep it takes about an hour. Technically it should be handled like a souffle and baked in a bain marie (water bath), but I have never found that necessary. This does not deflate. Serve in baking dish. Reheats well in micronuker. I don't have a clue if it freezes as we never have enough left over to freeze. > > Jeanne in GA > > > > Cheap Talk? Check out Messenger's low PC-to-Phone call rates. > > Quote Link to comment Share on other sites More sharing options...
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