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
- Preheat oven to 350
- Cut broccoli into small spears and steam, making sure it does not overcook
- 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!)
- Place the drained and dry broccoli in a oven-proof casserole dish that has been sprayed with PAM or buttered and set aside
- 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)
- Add the condensed soup, mixing until smooth and heated through
- Pour mushroom mixture over the broccoli, sprinkle on cheese and onion topping in even layers
- Bake for 15 minutes or until onions are browned and cheese is melted
Bon Appetit!
