BROCCOLI CHEESE CASSEROLE

This is another Thanksgiving staple in my family. I didn’t start making this recipe until I moved out on my own and had to learn over the phone. It might be that reason I haven’t been able to master it yet. It seems to be one of those recipes where she follows the card, but has made adjustments as she goes since she knows them so well. Even though I’m convinced mine haven’t every been as good as hers the friends and family I’ve hosted for Thanksgiving have always raved about this dish! Some years I’ve made two just to be able to have some left overs.

-Kasey Campbell

Ingredients

2 [10oz] bags of frozen chopped broccoli – or about

3 fresh stalks chopped with stems removed

1 [10½ oz] can of Cream of Mushroom Soup

1 Cup Mayo

1 Cup Shredded Sharp Cheddar Cheese

1 Medium Onion Chopped

Salt + Pepper to Taste

Directions

Preheat oven to 350F

Thaw and drain broccoli if using frozen

2 Eggs Beaten

1/2 Stick of Butter Melted

4 oz packaged Herb Stuffing Mix (1/2 an 8 oz bag) (Pepperidge Farm suggested)

Lightly steam (do not fully cook) and drain broccoli if using fresh (we always use fresh)

In a bowl, combine broccoli, cream of mushroom soup, mayo, cheese, onion, and salt + pepper

Fold in the beaten eggs

Transfer to a 2qt casserole dish

Combine melted butter and stuffing mix. Sprinkle over top of the casserole mixture

Bake uncovered for 45 min