Monday, November 9, 2009

Broccoli and Cheese Casserole

A broccoli and cheese casserole using cream soups.

Broccoli and Cheese Casserole

Ahhhh.... broccoli and cheese casserole! Another one of those dishes that for us lovers of broccoli, is expected to grace the tables of several major holidays. Lots of ways to make this - one of the most well known, involved a little roll of garlic cheese. And then suddenly, without any warning whatsoever, Kraft just discontinued the garlic cheese roll, without even giving an acceptable substitute!

If you are one of the cooks that misses using the old garlic cheese roll in your holiday dishes like this one, then be sure to check out this post about a substitute. I've never used the rolls myself, but I understand your frustration. How dare they just discontinue a product so central to so many holiday meals just like that!

My broccoli cheese casserole is a bit different (imagine that!). Oh it certainly uses the quintessential gooey, creamy southern béchamel (that's Campbell's Condensed Cream of Mushroom soup for those of y'all with a more sophisticated palate) but I go ahead and pair it up with our southern mornay sauce (also known as Campbell's Condensed Cheddar Cheese soup) too. What can I say? I'm southern.

Traditionally this casserole is topped with a buttery Ritz cracker crumb mixture, but this time, I decided I wanted to try it topped with Progresso Panko Regular Bread Crumbs, instead of Ritz crackers. I know. Such a rebel here lately. Of course, if you prefer to go classic, just combine some Ritz crackers with butter for the topping instead of the panko or regular bread crumbs.

Looking for Broccoli and Rice Casserole with Cheese instead? Yep, got that too!



Recipe: Broccoli and Cheese Casserole

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 40 min Yield: About 6 to 8 servings

Ingredients
  • 2 (10 ounce) packages of frozen, chopped broccoli, thawed
  • 1 tablespoon butter or cooking oil
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1 (10-3/4 ounce) can of condensed cream of mushroom soup (like Campbell's)
  • 1 (10-3/4 ounce) can of condensed cheddar cheese soup
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
  • 1/4 teaspoon of garlic powder
  • 1/2 teaspoon of Italian seasoning
  • 1 large egg
  • 1 cup of shredded Cheddar cheese
  • Sliced almonds, optional
  • 1/3 cup crushed Ritz crackers, panko bread crumbs, or regular bread crumbs, for topping
  • 2 tablespoons butter, melted
  • Dried parsley flakes
Instructions

Preheat oven to 350 degrees F. Prepare a 2 quart baking dish with butter or non-stick cooking spray.

Cook broccoli according to package directions, drain and set aside. Melt butter in a saucepan or skillet and saute the onion and celery until tender, about 6 minutes; set aside to cool. Add the two soups with the Cajun seasoning, garlic powder, Italian seasoning and egg until well combined. Add the cheese and broccoli; toss.

Transfer the broccoli to the casserole dish and sprinkle top with sliced almonds, if desired. Combine melted butter with bread crumbs or cracker crumbs, and sprinkle the bread crumbs evenly over the top. Sprinkle top with parsley flakes.

Bake at 350 degrees F for 40 minutes until bubbly and topping is lightly browned.

Cook's Notes: To make this a main dish meal, stir in some cooked chicken with the broccoli. You can also substitute fresh broccoli (about 2 pounds), but you will need to precook it, just until tender; microwave or steaming work well. Substitute French fried onions for breadcrumbs.

Source: http://deepsouthdish.com

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Posted by on November 9, 2009

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