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Aunt Jeannie's Broccoli and Cheese Casserole Recipe

Aunt Jeannie's Broccoli and Cheese Casserole Recipe


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One of my most treasured recipes; it has been a staple at Thanksgiving and Christmas. A few years ago she didn't bring it. With my mother's coconut-frosted chocolate cake, it's one of the dishes I most anticipate all year. "I didn't realize it was that important," she told me.

"Let's be clear," I said, "This isn't something I ever have to ask for again. It's not the holidays without it. Period. Please, please bring it." We haven't had that problem again.

I've eaten at some of the country's best restaurants, but there's something about this I'd take over every one of those meals. Salty and cheesy with a crispy top and a creamy interior — honestly, I love eating it almost just as much the next day... cold. What's the secret behind it? Where did it come from?

"You go to the French Culinary Institute and you love this easy to make broccoli and cheese casserole," my aunt said, laughing. "I think that's hysterical. I learned this dish from my mother-in-law Joan Miller who got if from her sister-in-law Ruth Miller. It's easy to make, it's different, and it's good. And when the kids were little this is how I'd get them to eat their broocoli."

One secret according to Aunt Jean? You have to use Hellmann's. "It comes out too thin if you use light mayonnaise, or anthing except Hellmann's." I wouldn't know. I don't want her changing a thing. So here's the recipe. I'm only willing to share it because without Aunt Jeannie making it, it will still be amazing, but you'll never quite have it quite as good. It's still definitely worth trying.

Click here to see 8 Easy Vegetarian Dishes.

Ingredients

  • 2 packages of frozen broccoli (defrosted), or the same amount fresh if you're not in a rush, chopped
  • Pam
  • 2 eggs, well-beaten
  • 1 cup Hellmann's mayonnaise
  • 1 can of Cream of Mushroom soup ("It can't be low-sodium, it can't be half-fat," she said. "it's watery and it's just not as good.")
  • ½-1 onion, chopped
  • 2 cups sharp Cheddar, grated
  • Salt and pepper, to taste
  • 2 tablespoons breadcrumbs

Directions

Preheat the oven to 350 degrees. Defrost the broccoli (or chop the same amount of fresh broccoli). Spray the 2-quart Corningware container or other casserole dish with Pam. Mix broccoli with eggs, mayonnaise, cream of mushroom soup, minced onions, ¾ of the shredded Cheddar, salt (you don't need too much because there's already a lot in the cheese), and pepper. Sprinkle remaining Cheddar evenly over the top. Lightly sprinkle breadcrumbs over the top.

Bake at 350 degrees uncovered. "I check it after 45 minutes," Aunt Jean said. "When it's bubbling I turn it down. But it depends on the oven. I always check it after 45 minutes. If it's not bubbling, leave it. If it's bubbling take it out."


Recipe Summary

  • 2 (10 ounce) packages frozen chopped broccoli
  • 1 (8 ounce) package cream cheese, softened
  • 2 eggs
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • ¼ cup bacon ranch dressing
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ¼ cup chopped onion, or to taste
  • 2 tablespoons all-purpose flour
  • 2 cups shredded Cheddar cheese
  • 1 cup herb-seasoned stuffing mix
  • 1 tablespoon melted butter

Preheat an oven to 350 degrees F (175 degrees C). Prepare a 2 quart casserole dish with cooking spray.

Place the frozen broccoli into a large saucepan and cover with water, and bring to a boil over high heat. When the water has come to a boil and the broccoli is no longer frozen, drain in a colander set in the sink.

While waiting for the broccoli to come to a boil, beat the cream cheese and eggs in a large bowl until smooth. Add the condensed soup, ranch dressing, sour cream, mayonnaise, onion, and flour mix well. Stir in the drained broccoli along with the Cheddar cheese until evenly mixed. Pour into the prepared baking dish. Toss the dry stuffing mix with the melted butter, and spread evenly over the top of the casserole.

Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 30 to 35 minutes. Let stand 10 minutes before serving.


Broccoli Cheese Casserole

Broccoli and cheese are the stars of this Broccoli Cheese Casserole a comforting side dish perfect for the holiday season.

Can you believe November is already half way over almost? That means Thanksgiving is just around the corner! What’s not to love about a holiday centered around family, friends and delicious food. So to celebrate the upcoming holiday, Meghan from Cake ‘n Knife and Susannah from Feast + West are hosting Blogsgiving Dinner. That means more than 60 blogs will be sharing recipes perfect for your Thanksgiving mean all week this week!

The idea behind Blogsgiving Dinner is based on an old-fashioned potluck dinner party. Each blogger is brings one or more dishes to the party, so be sure to check out each one to get some ideas for your own Thanksgiving meal. We’ll be posting to social media with the hashtag #blogsgivingdinner so you can follow along with the fun. Or you can check out the whole menu in Part 1 and Part 2 of the recipe round-up.

What better way to celebrate Thanksgiving than with a family favorite? Broccoli Cheese Casserole is one side dish that there never seems to be any leftovers of during the holidays. This recipe is one that my Aunt Susan passed along to the rest of our family, it’s super easy to make and doesn’t take long to throw together. I sure hope it will be as big of a hit with your family and friends, as it is with mine. Enjoy and happy baking!


Broccoli and Cheese Casserole

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

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Calories per serving: 275

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Broccoli Cheez It Casserole

I heard about this Broccoli Cheez It Casserole from my friend Andrea and I KNEW I had to make it for my family.
Andrea got this recipe from her Aunt Teri… so thank you, Aunt Teri! And thank you, Andrea.

Anytime I buy a box of Cheez It my kids practically inhale it! So I had to move fast to have enough of the baked snack crackers to make this casserole.

  • 2 Cups of crushed Cheez Its
  • 16 oz bag of frozen broccoli florets
  • 10.75 oz can of Cream of Mushroom Soup
  • 1 Cup of mayonnaise
  • 2 Tablespoons chopped onion
  • 1.5 Cups of shredded cheddar cheese
  • Salt and Pepper to taste
  1. Following package directions, cook broccoli (slightly undercook it)
  2. Mix soup, onion, mayo, cheese, and salt and pepper in a large bowl
  3. Drain broccoli and combine with mixture
  4. Fold half of the crushed Cheez Its into the mixture
  5. Pour mixture into a 9″ x 13″ casserole dish (pre-sprayed with cooking spray)
  6. Mix cheese and remaining crushed Cheez Its and sprinkle on top
  7. Cover with foil and bake for 25 minutes
  8. Remove foil and bake an additional 10-15 minutes until bubbly

If you LOVE you so casseroles, check out these easy and delicious recipes too!


Broccoli Cheese Casserole Is One Of My All Time Favorite Side Dish Recipes!

I’m always on the hunt for side dishes that my kids will eat. We eat a lot of grilled chicken around here, and while that’s an easy dinner it can tend to get a little boring and repetitive. But switching up your side dish is an easy way to keep dinner interesting!

I have been eating a version of this Broccoli Cheese Casserole my whole life, and it’s still one of my most favorite recipes. It definitely gives off 80’s vibes with the condensed soup and crushed crackers, but I’m fully here for it.


Ingredients

  • 250 grams Penne pasta , or any other small pasta
  • 200 grams Broccoli , cut into florets
  • 2 cloves Garlic , grated
  • 1/4 cup Britannia Cream Cheese
  • 1/2 cup Fresh cream , (plain or any flavour of your choice)
  • 1/2 cup Milk
  • 1 tablespoon Dijon Mustard
  • Salt and Pepper , to taste
  • 1/4 cup Parmesan cheese , grated
  • Dill leaves , or basil herb for flavour
  • Extra Virgin Olive Oil , for cooking

  • 2 cans (10 1/2 ounces each) condensed cream of mushroom soup
  • 1 cup milk
  • 1/2 teaspoon McCormick® Ground Pepper Black
  • 2 pounds broccoli florets, cooked until tender-crisp and drained well
  • 2 cups shredded Cheddar cheese, divided
  • 1 container (6 ounces) French's® Original Crispy Fried Onions, divided

Key Products


Are you in need of more side dish recipes? Then keep reading and try one of these:

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Watch the video: Συνταγή για μελιτζανοσαλάτα με χούμους, βασιλικό και κουκουνάρι από τη Madame Ginger. OPEN TV (July 2022).


Comments:

  1. Maerewine

    What words ... great, a wonderful idea

  2. Rey

    I am absolutely sure of that.

  3. Mikel

    Well done, the sentence excellent and is timely

  4. Tedric

    Congratulations to the admin and readers Merry Christmas!



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