Janet’s Appalachian Recipes

By Janet Crow

Janet Crow

Broccoli Casserole

For my family, there is nothing more comforting for a side dish than a broccoli casserole. My Mama always makes the same one that uses processed cheese and rice and I made that for many years as well. But, when my Cousin brought this one to a family gathering I knew I had found a new favorite. While I do make other versions of this casserole, this is one my family always requests, especially around reunion time.

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Broccoli Casserole

1 head broccoli, florets removed

3 T. butter

1 small red onion, chopped

1 carrot, peeled and grated

1 rib celery, finely chopped

10.5 oz. can cream of mushroom soup

2 large eggs, beaten

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

1 1/2 C. shredded sharp cheddar cheese

Steam the broccoli florets until tender, drain and chop into smaller pieces. Place the broccoli in a mixing bowl. Melt the butter in a skillet and saute the onion, carrot and celery for 5 minutes add to the bowl of broccoli. Stir in the remaining ingredients and pour into a 2 quart baking dish. Bake in a 350 degree oven for 40-45 minutes or until the center is set and top is golden.

Janet Crow
http://williamsondailynews.com/wp-content/uploads/2016/05/web1_Janet-Crow-CMYK-3.jpgJanet Crow

Broccoli Casserole
http://williamsondailynews.com/wp-content/uploads/2016/05/web1_broccoli-casserole.jpgBroccoli Casserole

By Janet Crow

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