This casserole will be a hit with your family and guests whether it’s for a special holiday dinner, a summertime picnic, or a Wednesday night church supper! You can prepare it the day before, remove it from the refrigerator an hour or so before baking, and then bake as directed.
1 (10 3/4 ounce) can condensed cream of mushroom or cream of celery soup ½ cup mayonnaise
½ cup sour cream
1 cup mayonnaise (no sour cream) 1 egg, beaten ¼ - ½ cup finely chopped onion, according to personal taste 2 pounds fresh broccoli, cut up into bite-size florets
2 pounds frozen broccoli florets 2 cups shredded sharp cheddar cheese, divided Salt and pepper, to taste 2 pinches paprika ½ cup bread crumbs
3 Tablespoons melted butter
Preheat oven to 350 degrees F. Butter a 9x13-inch baking dish. Set aside. Fill a large pot with water and bring to a boil. Add broccoli and blanch it for approximately 5 minutes. Place in colander and rinse briefly in cold water to stop the cooking process. Place in a large mixing bowl. Set aside.
In a medium-size bowl, whisk together soup, mayonnaise, sour cream, egg, onion, salt, pepper, and paprika.
Pour soup mixture over slightly cooled broccoli and mix well. Add 1 cup cheese and mix well again. Spread and pat mixture into prepared baking dish. Sprinkle remaining cheese over casserole.
In a small bowl, mix bread crumbs with melted butter and sprinkle over casserole. Bake for approximately one hour, or until hot and bubbly. Let stand 10 minutes before serving. Serves 8.
Note: You could sprinkle a dash of paprika over buttered bread crumbs for added flavor.
Note: If you prefer a crunchy broccoli casserole, do not blanch it.