I was volun-told to make a Broccoli Casserole for a Christmas luncheon at work last week. In the South, a typical Broccoli Casserole contains a boat-load of mayonnaise. I think it is gross. I wasn’t too happy about having to make the dish, but set out to create a Broccoli Casserole recipe I would be proud to serve to people. I wanted to make one that had way less mayo and fat, but still maintained the essential elements of the dish. I think my revamped Broccoli Casserole turned out great. It was creamy, but didn’t have an overpowering mayonnaise taste. I really liked it. I will definitely add this side dish to my repertoire.
2 12 oz. packages frozen broccoli florets
1 10.5 oz. can Campbell’s Cream of Mushroom soup
1/4 cup mayonnaise (I recommend Duke’s)
1/4 cup sour cream
1 cup shredded cheddar cheese (I use mild)
1/4 teaspoon garlic powder
salt and pepper, to taste
1 sleeve Ritz crackers, crushed
1 tablespoon butter, melted
Preheat oven to 350º F. Spray a casserole dish (a 9 X 13-inch will work) with cooking spray.
Cook the broccoli according to the package directions (I just zap it in a bowl in the microwave) and drain well in a colander.
In a large bowl, combine the cream of mushroom soup, mayonnaise, sour cream, egg, cheese, garlic powder, salt and pepper. Add the drained broccoli and mix well. Pour the mixture into the prepared casserole dish and spread evenly.
Mix the crushed Ritz crackers with the melted butter. Spread evenly over the top of the broccoli mixture. Bake for 30 – 35 minutes, until nicely browned.