Judy's Broccoli Casserole |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This casserole recipe was shared with me by a friend in my church. It is one of the best I have tasted but is definitely not for someone on a low carb or low fat diet. Although the amount of mayonnaise in the recipe seems excessive, it is truly a part of the recipe. Using fresh broccoli, Duke's Mayonnaise, and sharp cheddar cheese really makes a difference in this wonderful casserole. For a change, you may want to substitute a large can of fried onion rings as topping rather than the buttered Ritz cracker crumbs. It is delicious either way, hot or cold! Ingredients:
2 -3 fresh broccoli florets, divided into florets |
3 eggs, beaten |
2 (10 3/4 ounce) cans cream of chicken soup |
2 cups grated sharp cheddar cheese |
2 cups duke mayonnaise (or use mayo of your own preferance.) |
1 1/2 cups crushed ritz crackers |
1/2 cup butter, melted |
Directions:
1. Steam fresh broccoli for 5 minutes or until crisp tender.
2. Drain and cool slightly.
3. Combine beaten eggs, soup, mayonnaise and cheese.
4. Mix gently with broccoli, taking care not to break up florets.
5. Put mixture in lightly greased 2-3 quart casserole.
6. Mix the crushed Ritz Crackers with melted butter.
7. Cover broccoli with buttered crumbs and bake at 350 degrees for 30 minutes or until set.
8. Serve hot, refrigerate left-overs for later treat.
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