Broccoli Casserole

Rick Cooks Home Broccoli Casserole

Broccoli is a cruciform vegetable, related to cabbage. This means that not only is it good to eat (if you like it), it helps your body fight cancer. That's good enough for me.

Some people don't like the smell of cooking broccoli (or cabbage). I happen to love it. It smells like real food.

Some people say eating broccoli (or cabbage) produces gas. Not true. Well, partially true -- it does happen to people whose consumption of cruciform vegetables is so scant that they don't have sufficient gastrointestinal flora (bacteria) to digest them. I won't go any further than that.

This recipe came from Babs Hoffman, our neighbor in Orange Park, Florida of more than 20 years ago. We have not communicated since. But we still use her recipe. Babs, if you're out there somewhere, Thanks.

When you cook broccoli, it should be steamed so that it preserves its crispness and retains its nutrients and deep green color. But for this dish, it should be cooked a little longer until slightly limp, Southern style.

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Broccoli Casserole

1 lb trimmed broccoli, steamed until tender
1 can cream of mushroom soup
1 c grated cheddar cheese
1 c mayonnaise
2 eggs, beaten
1 small onion, chopped (optional)
8 oz Ritz or saltine crackers, crumbled
1 T butter

  1. Chop broccoli and mix with mushroom soup, cheese, mayo, eggs and optional onion and pour into a casserole dish.
  2. Dot with butter and sprinkle with crumbled crackers.
  3. Bake at 350°F for 45 minutes.
  4. Serve hot.

Babs Huffman