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 aside
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 through
7. Pour mushroom mixture over the broccoli, sprinkle on cheese and onion topping in even layers
8. Bake for 15 minutes or until onions are browned and cheese is melted

Bon Appetit!