I started making broccoli casserole when I was just a little girl. We saved it for just Thanksgiving and Christmas and each year my mom would pull out the same piece of paper with my Aunt Annie's handwriting on it. She didn't need the recipe to remember how to make it, but I thin it was the nostalgia of it all. This broccoli casserole recipe has been passed down from my Great-Great Grandmother, my Grandmama's Grandmama!
The original recipe calls for 1 cups of mayo, but y'all, you know me by now to know I refuse to use mayonnaise! I've been omitting it for over 20 years and it tastes no different in my opinion. However if you like the mayo and want to add it in, go for it.
2 packages of frozen chopped broccoli
1 can cream of mushroom soup
8 oz cheddar cheese, grated
1/2 onion, chopped
salt & pepper
In a colander defrost broccoli under running, warm water breaking up as it defrosts. Do you best to get as much water out of the broccoli as possible. I usually take a hand towel and ring the broccoli out with the towel a few times until the broccoli is dry.
Season broccoli with salt and pepper.
Chop onion, grate cheese, and scramble the egg.
Put broccoli in a baking dish, add cream of mushroom soup, grated cheese, chopped onion, and egg and mix well until combined.
Cover, and put in a 350 degree oven for 45 minutes.
At 45 minutes take casserole out of the oven and put crumbled crackers on top.
Put back into the oven uncovered and continue to bake at 350 degrees until the crackers are toasted.
Please tag me on Instagram @mirandasouthern if you decide to make this recipe for your upcoming holiday dinner!!