Paula Deen's Broccoli Casserole
Paula Deen's Broccoli Casserole
I love casseroles. This one in particular. I can't take credit for it, it's Paula Deen's recipe. But, it was so good, I thought I'd feature it in on HubPages.
Also every week for years now I have what I call "Recipe of the Week". I search through all my recipe books and printed recipes or wherever I have them and pick one and have my family rate it. Three stars is excellent in my rating system. That is what we gave this recipe.
This one was really good for my family because there is no meat in it so it was good for my vegetarian granddaughter and it went well with the oven fried chicken I made. It's creamy and crunchy and has a lot of taste. Easy to make and relatively quick also.
Casseroles are good to take with you to a potluck get together or when invited to someone's house for dinner. You can make them ahead and freeze them and just pop them in the freezer when you need it. I hope you get a chance to try this casserole.
Lightened Version
Cholesterol is a factor with my husband and me so I lightened this recipe a bit.
I always use light mayonnaise instead of the regular so I automatically used it in this recipe.
I also used fat free cream of mushroom soup.
I did not use low fat cheese because I noticed that it doesn't melt as nicely as regular cheese does. However, that's a call you can make yourself.
Photos of Broccoli Casserole
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- 2 (10oz.) packages frozen chopped broccoli, cooked and drained
- 1 cup mayonnaise
- 1 (10 3/4oz.) can condensed cream of mushroom soup
- 2 eggs, slightly beaten
- 2 cups saltine crackers, crushed
- 2 tablespoons butter, melted
- 1 cup sharp cheddar cheese, grated
Directions
- Preheat oven to 350 degrees. Spray a 13 x 9" baking dish with vegetable oil cooking spray.
- In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers.
- Bake for 35 minutes or until set and browned.
Oven Fried Chicken
In the above photo is the oven fried chicken that I made to go with the casserole. I used boneless, skinless thicken thighs. It's really simple to make and so delicious. You don't miss all the grease that goes with pan fried chicken. The recipe follows:
Just mix some flour with any seasoning you like. Examples are salt, pepper, paprika, garlic powder, or whatever seasonings you like.
Dip the chicken in water, shaking off excess water and then in the flour mixture. Place on a pan that is lined with non-stick aluminum foil and sprayed with non-stick spray. Cook in a preheated oven at 425 degrees for 25 minutes, turn and cook for another 20 minutes. Time depends on how thick the chicken in that you are using.
Amounts are also depended on the amount of chicken you are using.
