Ingredients
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The Casserole
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7 cups Fresh Broccoli
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1/4 Onion
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10.5 ounce Cream of Mushroom Soup
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1/2 cup Sour Cream
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1/2 cup 2% Milk
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1 Egg
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1-1/2 cups Shredded Mild Cheddar Cheese
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1/2 cup Shredded Mozzarella Cheese
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1/2 tsp Salt
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1/2 tsp Garlic Powder
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1 Tbsp Garlic & Herb Bread Crumbs
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Vegetable Cooking Spray
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The Topping
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1/4 cup Garlic & Herb Bread Crumbs
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6 Tbsp Butter
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1 sleeve Town House Original Crackers
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Tools You'll Need
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Cutting Board
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Knife
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Mixing Bowl
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Wooden Spoon
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Measuring Spoons
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Measuring cup
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9x13 Casserole Dish
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5 Quart Pot
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Strainer/Colander
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Bowl, small
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Fork
Directions
This Broccoli & Cheese Casserole Recipe is soooo good that one of my boys asked for it for breakfast! No kidding! I offered him eggs and toast and he said, “No mommy I want that broccoli and crackers instead of eggs.” I proudly fixed him a plate! So, if a kid asks for it you know it’s delish!
Now, about this recipe…
For this broccoli and cheese casserole, I use fresh, not frozen, broccoli but you can use frozen if you prefer. The reason I chose to use fresh is because I like having more florets and less stem in my casserole. If you choose to use frozen, you will still boil or steam the broccoli before baking. Boiling or steaming makes the broccoli tender and lessens the bake time.
About the creamy cheesy sauce, I use canned cream of mushroom soup as the base. If you totally dislike cream of mushroom soup, you can substitute it with cream of broccoli or cream of chicken soup. Either one will be delicious!
As for the cheese, I used a combo of mild cheddar and mozzarella cheese. I find the mozzarella adds a little extra flavor that you don’t usually get from cheddar alone. Now, there’s nothing wrong with using only cheddar, I just like experimenting and like the addition of mozzarella cheese. Oh, and according to my husband, the addition of garlic powder in the sauce and garlic & herb bread crumbs under the cracker topping, give the casserole a “pizza-like taste”. Might be why both of my boys love it so much, they LOVE pizza! LOL!
First time here? If you’re a busy mom, you’ve come to the right place! My recipes are easy to follow and contain common ingredients. I want you to be proud to serve this dish, so if you need help let me know by logging in and leaving a comment!
Steps
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1
Done
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Preheat your oven to 350 degrees. |
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2
Done
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Lightly spray the 9x13 casserole dish with vegetable cooking spray. Set it aside for now. |
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3
Done
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Add 9-10 cups of water to the 5 quart pot. Turn the heat to high so the water will being to boil. |
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4
Done
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While the water is boiling you will chop up the broccoli and onion and prepare the rest of the ingredients. Lay the broccoli on the cutting board. Using a sharp knife, cut the broccoli florets off the stems. After you've cut all of the florets off, chop them into smaller pieces and place them into the pot of boiling water. Boil the broccoli for 3-4 minutes. You want the broccoli a little tender before baking so it reduces the time in the oven. |
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5
Done
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On the same cutting board and with a sharp knife dice the onion. Place the diced onion into the mixing bowl. |
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6
Done
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In a small bowl, use a fork to slightly beat the egg then pour it into the mixing bowl with the onions. |
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7
Done
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Add the cream of mushroom, sour cream, milk, mozzarella cheese, cheddar cheese, salt, 1 tbsp of bread crumbs, and garlic powder to the mixing bowl with the onions and egg. Using the wooden spoon, stir until all ingredients together. |
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8
Done
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Drain the broccoli in a colander or strainer. Make sure to drain as much water as possible. Add the drained broccoli to the mixing bowl and stir into the cheese sauce mixture. |
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9
Done
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Pour the broccoli cheese mixture into the 9x13 casserole dish. Top with 1/4 cup of bread crumbs. Melt the butter in a small bowl for 10 seconds at a time in the microwave. Using a spoon, evenly spread the melted butter over the bread crumbs. Using your hand, crush the Town House crackers over the top of the casserole. |
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10
Done
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Bake, uncovered, for 20-25 minutes. When done, set the casserole on the counter and let it sit for 10 minutes to allow it to cool and firm a little. Enjoy! And remember, I want you to be proud to serve this dish, so if you need help let me know by logging in and leaving a comment! |
