- 3 c broccoli florets
- 1/3 c yellow onion, minced
- 2 garlic cloves, minced
- 1 10 oz can cream of mushroom soup
- 1 egg
- 2 oz cream cheese
- 1.5 tbsp butter
- 1/2 c sharp cheddar cheese
- 1/4 c panko bread crumbs
- dash of salt
I’m going to have to tell you all something.
I’m not proud, and hope to use this public forum to ensure I bear the full responsibility for having held such a simple secret for so long.
…I’ve never made a broccoli casserole.
There. You got it out of me. Proud?
Anyway, please suffer through this, my first time, as an experiment in both flavor and safety. Mince the garlic and onion and saute on ML in butter until onions become translucent. While that’s going on, cut florets to a medium-small proportion, set aside. Beat the egg into the can of cream of mushroom soup. Melt the cream cheese into the butter/onions/garlic, remove from heat and fold everything together. In large bowl, combine the contents of that pan and the egg-soup mixture. Shake in a smidge of salt and mix well. Toss your florets with this goop, put in a baking pan then top with cheddar cheese and panko. Bake in a 350° oven for 20-30m. What comes out will work well either as a stand-alone side or as a slightly saucy accessory to penne pasta; I didn’t know exactly what to expect, and I will strive in the future to perfect this concoction’s consistency. As it stands, though, this was really, really tasty and earns 4 spoons.