Broccoli Casserole
Ingredients
8
servings
- 1 1/2 lbs broccoli, cut up
- 1 can cream of mushroom soup
- 1/4 cup mayonnaise
- 1 tbsp pimento, chopped
- 1 1/2 tsp lemon juice
- 1/3 cup cheese crackers, crumbled
- 1/4 cup shredded cheddar cheese
Step-by-Step Instructions
- Preheat oven to 350°F.
- Cook broccoli in a small amount of boiling salted water for 10 to 15 minutes until tender. Drain well.
- In a mixing bowl, combine cream of mushroom soup, mayonnaise, shredded cheddar cheese, chopped pimento, and lemon juice. Mix until well blended.
- Place drained broccoli in a greased casserole dish and pour the soup mixture over the vegetable. Top with crumbled cheese crackers.
- Bake uncovered for 35 minutes at 350°F until bubbly and crackers are golden brown.
Common Problems and Solutions
Q: Why is my casserole watery?
A: Make sure to drain the broccoli thoroughly after cooking. Excess water from the broccoli will make the casserole runny. Press gently with a spoon to remove extra moisture before adding to the casserole dish.
Q: Can I use frozen broccoli instead of fresh?
A: Yes, frozen broccoli works well. Thaw it completely and drain thoroughly, squeezing out excess moisture. You can skip the boiling step since frozen broccoli is already blanched.
Tips and Techniques
For extra flavor, add a dash of garlic powder or onion powder to the soup mixture. Ritz crackers work particularly well for the topping and add a buttery richness.
Ingredient Substitutions
- cream of mushroom soup: cream of chicken or cream of celery soup
- cheese crackers: Ritz crackers, club crackers, or crushed breadcrumbs mixed with melted butter
- mayonnaise: sour cream or Greek yogurt
- fresh broccoli: 2 (10 oz) packages frozen broccoli, thawed and drained
Equipment Needed
- 2-quart casserole dish
- large pot for boiling
- mixing bowl
