It’s happening to us, and most likely you, too. A smaller gathering for Thanksgiving. So here’s a small batch recipe of our favorite broccoli casserole. The bonus is that it can be frozen and baked, covered for some of the time, and baked a little longer than if you’re making it fresh. This is the casserole I chatted with Annie Mitchell on Sacred Heart Radio/Sonrise morning show today.
I want to wish each of you and yours a really warm and happy and grateful Thanksgiving. Remember, it’s not just about the food but who shares it with you. So say an extra prayer for those not occupying the usual chairs.
SMALL BATCH BROCCOLI SOUFFLE CASSEROLE
1 pound broccoli florets or broccoli cuts, steamed just until crisp tender but not cooked all the way
3/4 to 1 cup real mayonnaise (1 cup makes it more creamy)
2 eggs, well beaten
8 oz./2 cups cheddar cheese, shredded
1 can mushroom soup undiluted
1/4 cup minced onions
Preheat oven to 350.
Spray 8×8 casserole.
Mix mayo, eggs, cheese, soup and onions. Pour over broccoli and mix well.
Put in casserole and bake 35 minutes or so until bubbly around the edges and broccoli is cooked through.
If you want, just use 1 cup cheese mixed in and the other cup scattered on top prior to baking.