Broccoli Casserole Recipe

broccoli casserole in white dish with spoon next to it, crackers above it and onions on right side

83 Press

Makes 6 servings

My sister-in-law Jane and I both love this casserole. There are a lot of different types of broccoli casseroles, but this one’s my favorite. The cheese cracker topping makes it unique.

Ingredients

1 cup water
½ teaspoon table salt
2 (10-ounce) packages frozen chopped broccoli
1 onion, chopped
2 cups shredded sharp cheddar cheese, divided
1 (10.5-ounce) can cream of mushroom soup
1 large egg
1 cup crushed cheese-flavored crackers (I use Cheez-Its.)

Directions

Preheat oven to 300 degrees F. In a medium saucepan, bring 1 cup water and salt to a boil. Add the broccoli and onion. Cover and simmer for five minutes. Drain. In a large bowl, mix 1 cup cheese, mushroom soup, egg and drained broccoli and onion. Place in a 2-quart baking dish. Top with crackers and remaining 1 cup cheese. Bake for 30 minutes.

Cook With Linda

book with linda skeens on cover with all sorts of food on table in front of her; blue first place ribon in upper left corner and on her shirt; words linda skeens blue ribbon kitchen on bottom

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Two more recipes from Blue Ribbon Kitchen for AARP members to try:

Jam Cake with Caramel Glaze

My mommy used to make this one. It was so good. She baked the cake on an old coal cook stove. She cooked the caramel glaze in an iron skillet on top of the stove.

No-Bake Butterscotch Cookies

I’ve always liked making these for bake sales because they’re easy to make, but be aware — they go quickly!

Read About Linda Skeens' cookbook, Blue Ribbon Kitchen.