Broccoli Casserole
Set oven to 350°
Two bunches of broccoli
Parboil it until it’s still crispy, and pour off water. Put in casserole.
1 can cream of chicken soup
2 tbsp. mayo
1/4 cup shredded cheddar
Mix together and pour over broccoli.
1/4 cup bread crumbs
1/4 cup grated parmesan
2 tbsp. melted butter
Mix together and sprinkle over top. Bake 40 minutes, uncovered.
Update from Tom 2016
Our broccoli casserole recipe continues to evolve :
- we only use cream of broccoli soup these days because of the # of vegetarians out there
-we add cauliflower sometimes
-a half a block of cheddar for a single batch, a whole block for a double
-we put in all the small ends of cheese in the fridge... beemster old Gouda and Imperial cheddar add an awesome after taste
-if the mixture is too thick to spread we add whole cream or half and half to loosen it up
- never pre cook the broccoli
-cook longer at a lower temperature.. 325 for an hour!
(Ben says Tom's latest version was over-the-top delicious, the absolute best he's ever tried.)
Tom also says:
"Kristina has developed a poor girl version.... she pre-cooks rice and adds all the usual ingredients together with the rice... mixes it all together and throws it into the oven... it extends the recipe nicely! (Cheese is expensive for a student and what's with the cost of Campbell's soup these days?)"