This fine broccoli casserole recipe is thanks to my Mother-in-Law. This is one of her classic American Thanksgiving recipes which is right around the corner, November 28th. I wanted to share this side dish with you as it’s truly one of the easiest and yummiest thanksgiving sides, or a side for any great meal.
It’s a one bowl wonder which takes minutes to put together.
Prep time: 10 minutes Cook time: 45-50 minutes Cool time: 5 minutes
1-2 packages of frozen broccoli, chopped preferably
2 heaping tbsp dried onion flakes
1 can (284ml) of cream of mushroom soup
½ can of mayo (soup can)
1 can of grated cheddar cheese (soup can) + more to cover
Preheat oven to 350 degrees F.
Defrost broccoli by running cold water over them and drain.
In a medium bowl, add the broccoli, eggs, onion flakes, mushroom soup, mayo and 1 can of cheese.
In a soufflé dish, sprayed with pam, pour in the broccoli mixture. Sprinkle non-seasoned breadcrumbs and more grated cheddar on the top. Dot the top with butter.
Bake for 45 minutes.