Southern Broccoli Casserole
"This is my favorite broccoli casserole recipe, courtesy of my aunt who lives in South Carolina. She traditionally serves this at Thanksgiving and at a few other family gatherings throughout the year. Aside from the ingredients, what really sets this recipe apart are the Ritz crackers mixed with melted margarine. Enjoy!"
photo by jpknight22
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
10-12 servings (1 casserole)
- Serves:
- 10-12
ingredients
- 10 ounces broccoli, thawed, chopped
- 2 tablespoons onions, chopped
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 cup mayonnaise (preferably Duke's)
- 1 cup sharp cheddar cheese
- 2 eggs
- 1 1⁄2 cups Ritz crackers, crumbled
- 3 tablespoons margarine, melted
directions
- Preheat oven to 350 degrees.
- Add 1 tablespoon margarine to a pan and lightly sautee onions until soft.
- Remove onions and set aside, reserving remaining margarine.
- Beat two eggs and set aside.
- Add broccoli, sauteed onion, mushroom soup, mayonnaise, cheese, and eggs to a medium bowl and mix together until well-blended.
- Add mixture to a 1.5 to 2 quart casserole dish.
- Combine reserved margarine from pan and remaining 2 tablespoons of melted margarine and gently mix together with Ritz crackers in a small bowl until crackers are coated but not saturated.
- Layer crackers as a topping over broccoli mixture.
- Bake at 350 degrees for 30-45 minutes.
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Reviews
-
I made this for Thanksgiving and was very disappointed. Too much mayo (predominant flavor), too mushy, and not enough broccoli to soup/mayo ratio. Family couldn't even tell it was broccoli casserole. Sadly, it went into the trash on day 2 because nobody wanted the leftovers. -
Only 3 because I am the only one who liked this in my family. The boys said it tasted "green" LOL. I have no idea what they meant. I think would be great for a pot luck dinner. Very easy and quick to put together. I made ahead of time, just took out of fridge and put crumbs on top then let it warm to room temp a bit before baking. Thanks
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We made a very similar version of thes dish (minus the onions) from a Paula Deen recipe. This was VERY good! I bet the onions would only add to this scrumptious dish!
RECIPE SUBMITTED BY
Originally from Greenville, SC, I currently live in Charlotte, NC with my lovely new wife (just married on June 14, 2008 in historic Charleston, SC). I work for a major global logistics company, managing our domestic air cargo and distribution products. My wife is originally from South Haven, MI and has interjected an array of Midwestern fare including casseroles and soups into my somewhat southern background. She is a graduate of the University of Michigan (Go Blue!), and works as a project manager for a marketing/brand consulting firm in Charlotte. My wife and I both enjoy trying new recipes at home, and venturing out on the town to sample new restaurants and cuisines, often trying to replicate things we enjoy in the kitchen.
I was raised in the Carolinas, so my first exposure to cooking came from my immediate family - I'm talking fried chicken, cube steak, potato salad, macaroni and cheese, fried okra, squash casserole, homegrown vegetable dinners, and the list goes on... Everyone in my family is a pretty good cook in some capacity, so I've grown up around great food my entire life.
I also spent some time studying abroad in Europe between my college years at Clemson University (Go Tigers!!!). I had the fortune of living with a family in the Loire Valley of France for a summer. Their passion for food, wine and culture really resonated with me. The father in that family did most of the cooking, shopped every day at the bakery, butchery, produce market etc., and often spent 2-3 hours cooking dinner every night. Everyone participated in some capacity making dinner a true family event.
Shortly thereafter I had the opportunity to work in a fine dining restaurant which really pushed me to a running start in the kitchen. By the time I finished college, I was cooking pretty decent meals for myself, although I've learned a lot in the years since then.
I'm lazy when it comes to packing my lunch, but I'm also good at finding a bargain, often times at one of my favorite ethnic dives in Charlotte. On the contrary, we cook dinner at home about 90% of the time, trying something new 10 to 15% of the time. Recipezaar is a new addiction...
