Jennifer's Broccoli Casserole

Jennifer's Broccoli Casserole

This casserole has probably been around for ages. It has the usual suspects: butter, mayo and canned cream soup. It's terribly fattening, but it's very popular, and while it does have quite a bit of chopped broccoli in it I wouldn't jot down the recipe and hand it over to your cardiovascular surgeon. I would, however, give it a place of honor on your Thanksgiving table because that's exactly where it belongs. I've made it for my family at Thanksgiving and Christmas, and the dish is always licked clean. I don't make this all the time for the obvious reasons, but it's definitely a homey comfort food that may lead you to sit down and think about your grandmother. It may also make you think about the gym, but this is a food blog afterall and we don't discuss exercise. We just discuss good food, and that's what this is!

Jennifer's Broccoli Casserole
(Jennifer was one of my college roommates and is still a dear friend.)
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2 eggs, well-beaten
1 stick butter, softened (Just call me Paula Deen.)
1 cup mayo
1 can cream of mushroom soup
1 cup sharp cheddar cheese
2 Tablespoons chopped white onion
2 packages frozen, chopped broccoli

1. Preheat oven to 350*.
2. Cook and drain broccoli.
3. Mix all ingredients.
4. Pour into greased casserole dish.
5. Bake for 1 hour, or until top is brown and casserole is bubbly.