Vintage Recipe: Broccoli Casserole (the 'church cookbook' kind your grandmother or great-grandma might have made)

"Anything special you want for dinner?" I asked.
Surprisingly the answer was, "Yeah... uh, for a side dish, make that broccoli casserole thing.  I'm really craving that!"

Blink. Blink. Blink.  (That's me)

Yes, my husband requested not only a vegetable... but a casserole.  He loves this casserole (one of perhaps only two or three since he is not a casserole kind of guy)  and it's the easiest, quickest thing to throw together.   It's an 'oldie' and probably has fifty different versions depending on the person making it, but this is the one he loves, I love, the kids loved... and it's something we've made for too many years to count.  

The amounts are approximate - a little more, a little less, meh.  Also, I have made this a number of times with fresh broccoli - just make sure you cook it tender as this casserole is not as good if the broccoli is still too crisp.  Plus, I don't like 'wasting' fresh broccoli on a casserole when it's so good in various ways eaten fresh and crisp; or in dishes where it's the star of the dish and stands out.  This is a good old fashioned casserole and frozen works perfectly.

I know I've posted it on An American Housewife previously, but to make it quick and easy to find I'm posting again. 

Broccoli Casserole

20 oz. frozen broccoli, cooked and drained
Optional:  replace some of the broccoli or add to it a bit of frozen, cooked carrots/yellow squash
2 eggs
1 c mayonnaise
1 can cream of mushroom soup (regular or fat free)
1 c shredded cheddar cheese (option: I've used some Velveeta in it and the family loved it)
3/4 c crushed Ritz Crackers
1/4 c butter
Salt and Pepper

Combine the mayonnaise, soup, cheese and eggs.  Add the broccoli.  Pour into a greased casserole dish or 9X13 ish pan.  Top with the crushed crackers and either dot the top with butter or melt and pour over.  Salt and Pepper to taste.  Bake at 350 for about 35 minutes.


We never used to have Ritz Crackers on hand and had to buy them for this dish but with a baby/toddler around we now have Ritz on hand most all the time so this is really easy to whip up for dinner!

This time I used 20 oz. broccoli but also some frozen carrot/yellow squash, cooked and drained.







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