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Best-Ever Broccoli Cheese Casserole

From Cooking with Paula Deen, Mar/Apr 2012

Best-Ever Broccoli Cheese Casserole
Ingredients
  1. 14 cups fresh broccoli florets (about 4 heads)
  2. 3/4 cup chopped onion
  3. 4 cloves garlic, minced
  4. 1 tablespoon salt
  5. 1 (10 3/4-ounce) can cream of mushroom soup
  6. 1 cup sour cream
  7. 1 large egg
  8. 2 1/2 cups shredded Cheddar cheese, divided
  9. 2 1/2 cups crushed saltine crackers, divided
  10. 1/4 cup butter, melted
Instructions
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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