Back in the day I used to make the whole Thanksgiving dinner, but I now share it with friends. Everyone brings something. My brocolli casserole is required, even if it's appeared for at least 10 years. Here's the approximate directions. (It's very forgiving and I tripple it).
2 - 3 lbs brocolli crowns (approximate)
1 stick of Cracker Barrel sharp cheddar, grated
1 can of condensed cream of mushroom soup
1 medium onion, chopped
2 large garlic cloves, finely chopped butter (about 3 tablespools) Pepperidge Farm herb stuffing (about 1/2 cup dry) Salt to taste. (This recipe doesn't need salt because there is salt in the soup, and I don't use it.) If you do, add a little to the sauce. Serves 6 - 8
Peel stalk, and cut brocolli in florettes of less than 1 inch in diameter. Leave about 1 - 1/12 inches in length of thin stalk, from 6
- 12 mm thick. Steam brocolli until crisp-tender and immediately spoon into ice water. Allow to cool in ice water until cooking is stopped and drain.
Make sauce. Sautee onions in 1 - 2 tablesppons of butter, heating gently and stirring occasionally. (Try to get opaque, not browned onions) Add finely chopped garlic and stir. Add 1 can of condensed mushroom soup and about 1/2 can of water, using water to gather any soup left in can. Simmer gently for at least 15 min.
Assemble. Butter a 2 quart ovenproof dish. Add a layer of stuffing to bottom and around sides of dish. (Small pieces will stick to the sides
- don't obsess over it!). A one layer of brocolli; ie. cover the bottom with brocolli, one stalk deep. Add 1/3 of the sauce and sprinkle with 1/3 of the cheese. Repeat layering until you have 3 layers. Sprinkle a layer of stuffing on the top, about 1/4 inch thick (to your preference). Put about 1tablespoon of small dabs of butter on the top of the crust.
Cook for 45 - 60 minutes in a 350 deg F oven until heated through, cheese melted and top is browned.
You can prepare all of this the day before or prepare the ingredients and assemble on Thanksgiving day.
This from Mary Johnson's family tradition. I've lost track of her; she was the wife of my ex's college friend. I think many people make a version of this dish.
Enjoy. Lilyflower snipped-for-privacy@theworld.com