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Best-Ever Broccoli Cheese Casserole
Cooking with Paula Deen
, Mar/Apr 2012
14 cups fresh broccoli florets (about 4 heads)
3/4 cup chopped onion
4 cloves garlic, minced
1 tablespoon salt
1 (10 3/4-ounce) can cream of mushroom soup
1 cup sour cream
1 large egg
2 1/2 cups shredded Cheddar cheese, divided
2 1/2 cups crushed saltine crackers, divided
1/4 cup butter, melted
Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.
In a stockpot, place broccoli florets, onion, garlic, and salt; add water to cover. Bring to a boil over high heat. Reduce heat to medium-high, and simmer for 6 minutes or until tender. Drain immediately, and cool.
In a large bowl, whisk together soup, sour cream, and egg. Add drained broccoli mixture, 2 cups cheese, and 1 cup crushed crackers. Pour into prepared dish.
In a small bowl, stir together butter, remaining 1 1/2 cups crackers, and remaining 1/2 cup cheese. Sprinkle over broccoli mixture. Bake for 30 minutes or until hot and bubbly.
Makes 6 - 8 servings
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