This side dish is one that has been a staple at all "special occasion" dinners in our family for quite some time now. By "special occasion", I mean Thanksgiving, Christmas, New Years...and any other time upon special request. My friends and family have really grown to love this dish. I have always made Paula's Broccoli Casserole lean, so this side dish first stole their hearts minus all the butter, whole cheese and mayonnaise. Here is my tried and true recipe for Broccoli Casserole. The original recipe can be found on page 87 of The Lady and Sons Savannah Country Cookbook.
One 10-ounce package frozen chopped broccoli
1 small onion, chopped
1 tablespoon "I Can't Believe It's Not Butter"
1/2 cup grated 2% Cheddar cheese
6-10 crushed Reduced-Fat Ritz crackers
1/2 cup 98% Fat Free cream of mushroom soup
1/4 cup Hellman's Mayonnaise Dressing
House Seasoning (located at the bottom of the page)
Preheat oven to 350 degrees. Steam broccoli until limp, about 10 minutes. Remove from heat; drain. Saute onion in "butter" and add to broccoli. Add all remaining ingredients; mix well. Pour mixture into a casserole dish. Sprinkle about two pinches of cheese on top (optional); then top with crushed crackers. Bake 35 minutes.
This recipe never disappoints! It turned out great and everyone enjoyed it. However, I did learn one thing from this cooking experience. When adding the topping, make sure the cheese goes on first, then the crackers. For some , when the cheese was put on last and it didn't melt (as you can see in the picture). It dried out the cheese; very strange. So, if you are going to add an extra pinch or two on top, make sure it goes on BEFORE the crackers. Other than that, ENJOY!
NUTRITION FACTS (per serving): 201 calories; 10.3g fat; 20.55g carbohydrate; 8.87g protein; 3.5g fiber