Creamy Cheesey Broccoli Casserole |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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My version of the standard broccoli casserole! The water chestnuts provide some extra crunch for a creamy-cheesey casserole! Always a hit! I have made it without the water chestnuts, and it's really good...just creamy cheesey instead of creamy crunchy! Read more ! Ingredients:
1 large bag frozen broccoli florets |
2 t butter |
1 dash red pepper flakes |
seasoned salt |
garlic pepper |
juice from a lemon wedge |
1/4 white onion, finely diced |
1 small can water chestnuts, drained chopped |
1 can cream of mushroom & roasted garlic soup (or cream of celery) |
1 small can mushrooms, drained |
1/4 c real mayo (i like dukes) |
1/4 c sour cream |
1 well beaten egg |
8 oz cream cheese, room temp, cut into chunks for faster melting (optional) |
2 cups classic melts shredded cheese (divided - or whatever blend you like. use something that melts well. havarrti and other white cheeses are good, too). |
pepperidge farm herb stuffing mix |
Directions:
1. Cook together on stovetop: broccoli, butter, seasonings, lemon juice, onion, water chestnuts, mushrooms, (I use my large, deep skillet)
2. Cook about 10 minutes, broccoli is cooked and onions are soft
3. Drain well
4. Add to large mixing bowl and stir in all remaining ingredients except half the shredded cheese and the stuffing mix
5. Spread in 9x13 pyrex baking dish
6. Cover with remaining cheese
7. Sprinkle stuffing mix on top
8. Bake at 350 until bubbly, and cheese is melted
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