Broccoli Puff


My FAVORITE vegetable is broccoli. My grandmother’s recipe box has several broccoli casserole recipes, but I thought I would try this first. I’m unsure if I had the correct amount of broccoli in my version, because her recipe calls for a 10oz bag of frozen broccoli. The smallest I could find was a 16oz bag. I had to guess. Also, the recipe calls for a dish of a certain size. I knew_I had a pyrex in the correct size. I searched in every cabinet & couldn’t find it. I got pretty upset. I thought someone had stolen it & I was cursing whoever would be so cheap that they couldn’t just go out & buy their own pyrex dish. I finally got frustrated & settled for a casserole dish in a similar size. After I put my food in the oven, I started cleaning. As I was putting away the dishes, I found my pyrex dish in the freaking dish drainer, under some pots and pans. I had used it for the shrimp casserole a few days ago. I had to apologize to my dog, she had to witness my outrage in vain.


I didn’t really like this meal. I think it is because I do not like the cream of mushroom soup in it. I think that I will try this recipe again one day, just with a different type of soup. My husband loved it.


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1 package of frozen cut broccoli (10oz) cooked according to package, 1 can cream of mushroom soup, 2oz sharp cheddar cheese (1/2 cup), 1/4 cup milk, 1/4 cup_mayonnaise, 1 egg, 1/4 cup bread crumbs, 1 tbsp melted butter.


Drain broccoli thoroughly; place in 10x6x1.5in baking dish. Combine soup & cheese.Gradually add milk, mayo, and egg. Stir until well-blended. Pour over broccoli. Combine bread crumbs & butter. Sprinkle evenly over soup mixture. Bake uncovered at 350 degrees for 45 minutes (until crumbs are lightly browned).



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