Tuesday, October 13, 2009

Linda’s Broccoli Casserole

For Friday night dinners, one of my mother’s most popular recipes is a simple casserole that complements her roast chicken and potatoes perfectly: a velvety dish composed of layers of crunchy broccoli, creamy mushrooms and cheddar, and crisp fried onions. I made this dish very frequently while away at university, and it garnered me quite the following of my own, so by popular demand, here is her recipe:


Linda’s Broccoli Casserole

  • 2 large heads of broccoli
  • 1 clove of garlic, minced
  • I package washed sliced white button mushrooms
  • ¾ can of cream of mushroom soup
  • 1 tbsp butter
  • 1 cup shredded cheese
  • 1 can of French’s crispy onions


  1. Preheat oven to 350
  2. Cut broccoli into small spears and steam, making sure it does not overcook
  3. To preserve green colour and crunchiness, run the steamed broccoli under the cold faucet or submerge in an ice bath, stopping the cooking process (blanch it baby!)
  4. Place the drained and dry broccoli in a oven-proof casserole dish that has been sprayed with PAM or buttered and set asideP1100247
  5. Sauté garlic in a medium saucepan with the butter until golden. Add sliced mushrooms and cover for about 5 minutes (or until the mushrooms release their juices)
  6. Add the condensed soup, mixing until smooth and heated throughP1100250
  7. Pour mushroom mixture over the broccoli, sprinkle on cheese and onion topping in even layersP1100251
  8. Bake for 15 minutes or until onions are browned and cheese is melted


Bon Appetit!     


Kay* said...

umm, can you say delish? i love broccoli and mushrooms so i'll definitely be giving this a try. plus, i just found the most perfect delicious roast chicken recipe. YUMMY!

hello gorgeous said...

Ha! I just wrote a post on the best broccoli dish I've ever had. We'll have broccoli wars.