BROCCOLI CASSEROLE
DELICIOUS DO-AHEAD SIDES FOR A NEW YEAR’S BUFFET
OK, we’re getting through the holidays OK, but there’s still one major day to celebrate: New Year’s! I always have a huge crowd at my home for a dinner buffet, and turn to tried & true side dishes like this to go along with my holiday beef tenderloin.
The great thing about this broccoli soufflé is its versatility: you can make it ahead and refrigerate it for a day, or freeze it for a month or so. Just thaw in the fridge before continuing with baking.
This is delicious, too and is always the first side dish to disappear! And the ingredients are not exotic or hard to find – by the way, does anyone use cream of mushroom soup just for soup?!!
I hope Kathy, who was looking for a do-ahead side dish for her holiday gathering, enjoys this.
BOUNTIFUL BROCCOLI CASSEROLE
l head of broccoli, cut into florets and stems thinly sliced
or 16-20 oz or so frozen broccoli florets, thawed
1 cup mayonnaise, regular or light
2 eggs, beaten
3 cups grated sharp cheddar cheese
1 can cream mushroom soup, undiluted (sometimes I’ll use 1-1/2 cans
if the head of broccoli is real big)
Cook broccoli by steaming or microwaving just until crisp tender. Combine everything else and pour over broccoli. Pour into sprayed 9x13 pan. Bake in preheated 350 degree oven 40-45 minutes or until puffed in center.
Tips from Rita’s kitchen:
This is great reheated in the microwave if you want to bake it ahead of time. Just reheat it on medium, covered, in the microwave until hot throughout. This Broccoli Casserole Serves 10-12.
Looking for a great make-ahead dish? Broccoli Casserole.
©2006-2010 Rita Heikenfeld and AboutEating.com
