This dish is a holiday staple for our family. it is made every christmas and thanksgiving dinner, and I have only just figured out that it is AMAZING any time of year.
first, start with HEAPS of broccoli.
By “heaps” I mean about 4 cups. Remember, it will cook down as it softens up, so more is better!
Steam the broccoli el dante – (that is “not soggy” but still crisp)
I screwed up one year and forgot about it, and trust me- soggy broccoli is never any good- not even in this dish. Maybe in a soup… but broccoli soup doesn’t really turn me on.
Pop the Broc in a pan. Look at that steam!
Now, mix up your “casseroley goodness”
mix together:
1 egg
1 diced onion
1 can Mushroom soup (condensed)
2 cups of cheddar cheese
add a touch of salt and pepper.
It looks ugly as sin- but oh baby, it’s going to melt up nice!
Toss this mixture OVER the Broccoli (if you are super sizing and doubling up, LAYER the mixture between the broccoli layers)
Top with a box of stuffing mixture, mixted with 1/4c of melted butter
Starting to look good, isn’t it!
From here- it can sit until baking. Bake covered (in tinfoil) for apx 30-45 minutes at 350′ Remove the cover for the last 5 minutes to crisp up the stuffing topping.
I will also sometimes add in a little diced chicken or Turkey to the dish (mix it in the with “saucy stuff”) If this is ALL we have for dinner it makes it a heartier meal.
And, if you have it as a side with roast turkey – make a hefty pot of gravy to go with it… mmm. So good drizzled in gravy!