Tired of having to disguise this less than favorite vegetable? Make an easy Broccoli Casserole. It makes this healthy green vegetable to delicious to hide!
Every once in a while, we want to introduce a little something different to the Thanksgiving or holiday table. But it has to be something that will please them all, with the hopes of it becoming another tradition.
For the most part, our Thanksgiving tables are laden with tradition – Grandma’s hot rolls; Aunt Betsy’s green bean casserole; the apple pie that we just hope that Cousin Bob hasn’t sampled long before the turkey is served.
This Easy Broccoli Bake is just such a recipe. Super easy, as the name suggests, and delicious to boot! Who knows? This may be your next tradition!
Just so you know: This post contains affiliate links; if you click on a link and make a purchase I might make a small commission, but it does not affect the price you pay!
Broccoli Casserole
Ingredients:
1 bunch (1 lb. of Broccoli)
1 can Cream of Mushroom Soup
4 oz. can Diced Mushrooms, drained
2/3 cup grated Monterey Jack Cheese
¼ cup Milk
¼ cup Mayonnaise
1 egg, beaten
½ teaspoon Seasoned Pepper
1 teaspoon Lemon Juice
½ cup Italian Bread Crumb
Directions:
Wash broccoli and separate into small flowerets. Peel the stems and slice diagonally. (You can use already cut and frozen, if you choose.) Steam broccoli until crisp/tender.
Place in a greased, flat 2-quart baking dish. Combine remaining ingredients and pour over broccoli.
Sprinkle crumbs over the top. Bake in a preheated 350 degree oven of 30 to 40 minutes, until bubbly.
Serves 6.
*Note: This recipe can easily be doubled.
Did you enjoy this recipe? Check out other delicious southern family recipes in my The Farm Wife Cookbook! (you can also get 9 free ones to try it out, first!)
