One of my friends gave me this recipe for broccoli casserole. I call this one Sam’s Broccoli Casserole.
- broccoli - 1 lb bag, frozen
- creamed soup - 1 can, mushroom is best
- onion - 1 med
- egg - 2
- mayonnaise - 1 to 2 TBS
- white bread stuffing - 1 bag of Pepperidge Farm Herb Seasoned Stuffing Mix
- Velveeta - 1 cup of shredded Velveeta Cheese (buy the big blocks and grate by hand)
- olive oil - 2 TBS
- butter - 2 TBS
- salt - to taste
- pepper - to taste
- Pour enough olive oil to completely cover the bottom of a 10 inch, no-stick or well seasoned frying pan.
- Heat at the setting just above medium and place a single layer of frozen broccoli in the pan and add 1/4 cup of water. Cover and let simmer.
- In a separate smaller pan, pour olive oil and once again, just enough to cover the bottom of the pan. Chop the one medium onion into small pieces and sauté with butter until tender, drain and set aside.
- After the broccoli is simmering good (in the other pan), remove the cover and shake lightly to "stir" the broccoli (Broccoli is very fragile in this stage, use care in stirring or it will turn to mush!) When the water starts to evaporate, I add a good tablespoon of Country Crock butter and replace cover.
- When the butter starts to melt, shake stir to spread butter throughout the broccoli. Continue cooking covered for a few more moments, and taste-test a small piece of doneness. I cook uncovered past this point and when I can easily cut the stems from the broccoli and leave the flower intact, I consider it done.
- I then salt the broccoli to taste and pepper lightly.
- I then drain the broccoli and set aside in a large-bottomed plastic bowl.
- In a medium sized bowl, break two eggs and stir well with a wire whisk. Add the onions, mayo and the cream of mushroom soup and stir until well blended. Hand shred the Velveeta Cheese and let fall in the mixture. Stir the cheese into the mixture and set aside.
- Cut stems from the broccoli and cut the large flowers in two pieces. Cut the stems into small pieces and stir in the cheese and soup mixture and blend well.
- Butter the bottom and sides of a 9 x 11 glass baking dish and spread the blended mixture evenly into it.
- In a large plastic bowl, pour about half of the bag of stuffing and add two tablespoons of butter and blend and crush the stuffing and spread the butter evenly throughout.
- Top the broccoli/cheese mixture with the stuffing and bake at 350 degrees for 35 to 40 minutes.
- When done, the stuffing with be just starting to brown good and you can see the casserole lightly bubbling in the bottom of the dish. Be careful not to get burned when removing from the oven and let it cool at least 10 to 15 minutes before serving.