My family is not a fan of the traditional 'green bean casserole' that is so popular for holiday meals. You know, the one with the crispy fried onions? Personally, I don't mind the green bean casserole but there is a recipe for something even better...
The Broccoli and Cheese Casserole!!
This recipe is a crowd favorite for my family and our guests. Year after year it is wolfed down with rarely any leftovers. The recipe is deceptively simple for how great it tastes. Just 5 ingredients.
|The KEY ingredient for flavor is the dried onions!!|
Casserole (12-14 servings)
3-4 lbs Fresh Broccoli (can substitute with frozen broccoli if desired-just as good!)
2 cans Cream of Mushroom Soup
1/3 cup Dried Minced Onions
4 cups Shredded American Cheese
1.5 cups Panko Japanese style bread crumbs
In a large stock pot, bring to a boil 4-6 quarts salted water. Meanwhile, cut up the broccoli florets into bite size pieces. Once the water is boiling, add the broccoli and cook (blanch) for 60-90 seconds. Drain.
(If using frozen broccoli, no need to blanch it-just allow it to defrost somewhat before layering).
Spray the bottom of a 9 x 13 casserole dish with cooking spray. Layer 1/2 the broccoli, 1 can of soup, 1/2 the onion flakes, and 1/2 the cheese.
Repeat. Once second layer is on, sprinkle the bread crumbs on top.
|I was in a hurry when I bought the broccoli and I could have used more...but you get the idea.|
Cook in the oven, uncovered, at 350 degrees for approximately 45 minutes or until casserole is bubbling. Serve immediately and ENJOY!
|Wanna make it a main dish? Just add some precooked diced chicken. Yum!|
Does your family like the traditional 'green bean casserole'? Or like my family...not-so-much?