One of my favorite holiday season dishes is my mom’s famous broccoli casserole.
My wife, Christine, and I hosted both of our families for Christmas early in our marriage in a 1200-square-foot condo. This may or may not have been the same year that the turkey was still frozen and we had to cut it up into pieces to thaw, and we didn’t eat until late in the evening.
In any case, my mom had just pulled the broccoli casserole from the oven and placed it on the stove. Christine was still setting the table, and she reached up to pull two boxes of Ikea glass stemware from the little cabinet above the refrigerator. As she was turning to set the glasses on the counter, the top box slid off and all of the glassware crashed to the ground. There were glass shards everywhere! We could not be sure whether any glass had made it into the casserole or not.
Christine was absolutely mortified. Mom shrugged, laughed, and said, “Guess we’re making another one!” Good thing the turkey wasn’t ready anyhow!
Broccoli Casserole
Ingredients:
- 1-1/2 lb. cooked broccoli
- 1 cup mayonnaise
- 2 large eggs
- 1 – 10oz. can Cream of Mushroom soup
- 1 cup medium cheddar cheese
- 1 tsp. onion powder
- ¼ tsp. garlic powder
- ¼ tsp. seasoning salt
- 1 pkg. crumbled Ritz Crackers
- 1 stick melted butter
Instructions:
Step 1: Cook broccoli in boiling salted water until partially cooked (approx. 5 minutes). Drain broccoli and place in a large bowl.
Step 2: Add all other ingredients, except for Ritz Crackers and butter or margarine. Lightly mix all ingredients well with a fork. Place in a greased casserole dish. Sprinkle with crumbled Ritz Crackers. Drizzle melted butter or margarine over the top of casserole.
Step 3: Bake @ 350 degrees for approximately 1 hour (or until inserted knife comes out clean).
Darrell and Christine Saunders have been married for 22 years and feel blessed to have two amazing boys. Darrell works in cybersecurity and loves staying active and hanging out with his family.