The Best Ever Broccoli “Puff” Casserole


This broccoli casserole is a must have at every one of our holiday family gatherings. We always have it at Thanksgiving. We sometimes even have it again at Christmas. It’s THAT good!

Everyone in my family has the original Broccoli Puff recipe. It’s posted in a “Taste of Country” cookbook that was released in 1987 by relatives and friends of ours that live in Washington State. I think I got it as a high school graduation present, or shortly there after. I can’t believe I have held on to this cookbook for almost 30 years!?

I have always been the one to bring the broccoli puff, for the last 20 years or so, because I make it a little different. I’ve added my special touches to it to make it my own.

The recipe is for a generous 9×13 casserole which is what you’ll need if your making it for a crowd! I always make a big batch because we all love to take leftovers home! It’s easy enough to divide in half to have  a reasonable casserole to have with dinner, or FOR dinner. You could add cooked ham, or chicken into the mix, for a one dish dinner casserole! You could also add cooked rice, too.  Enjoy 🙂

The Best Broccoli Puff Casserole EverThe photo above is just a small portion – Don’t let the size fool ya.
This is one big batch of a casserole!

Ingredients:

8 cups of chopped fresh broccoli, steamed until just crisp tender & drained
*(or) 40 ounces of frozen broccoli florets, thawed
2 cans cream of mushroom soup
1 cup real mayonnaise (I prefer olive oil mayo)
4 eggs, beaten
4 cups shredded cheddar cheese
1 tsp salt
1 tsp lemon pepper
1 tsp garlic powder or granulated garlic
1/2 tsp fresh cracked black pepper
3 full sleeves of Ritz crackers, crushed *divided
1 1/2 sticks of butter, melted *divided
*1 sleeve of crackers & 1/2 stick of butter go IN the casserole
* 2 sleeves of crackers & 1 stick of butter goes ON TOP of the casserole

Optional Mushrooms: (steps below)
8 ounces sliced baby bella or button mushrooms
1 vidalia onion, chopped
1 Tbsp olive oil
1 Tbsp butter
1/2 tsp dried thyme
1 Tbsp cooking sherry

Directions:

Preheat your oven to 350 degrees.
Prepare a 9×13 casserole by buttering the bottom and sides of the dish.

In a large mixing bowl combine the soup, mayo, eggs, cheddar cheese & seasonings.
Add the broccoli. Now, add 1 sleeve of ritz crackers, crushed and 4 Tbsp (1/2 stick) of melted butter to the mixture. Give it a good stir. It’s going to be a lot, so it’s going to take a few minutes to get it thoroughly mixed. Spread the mixture into the buttered casserole dish.

If you love mushrooms, this next step makes the casserole even more divine!

In a medium sized pan, heat 1 Tbsp oil & 1 Tbsp butter over medium heat. Add onion, thyme and a good sprinkle of salt & black pepper.
Saute until onion is tender and starts to caramelize, about 15 minutes. Add mushrooms and give a good stir. When the mushrooms have dried out, releasing all of their juices and have started to brown, add the sherry and let simmer until sherry has been absorbed. Set aside to cool. Add to broccoli mixture and combine thoroughly then add to casserole dish and top with crackers.

In a bowl, combine the rest of the crackers ( 2 sleeves crushed ) with remaining 8 Tbsp melted butter. Evenly sprinkle the buttery crackers over the top.

Bake for 1 hour ( if halving the recipe it will only take 45 minutes )

It should cool & set for about 10 minutes before serving.

Enjoy 🙂

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