This is the other dish we made for the International Ministry Thanksgiving dinner. It is one of my mother’s go to dishes to make for almost any occasion.
1 pkg microwave steamer-type broccoli florets
2 eggs, beaten
1 cup mayonnaise (not the sweet kind it will not be good)
1 can Cream of Mushroom soup
3/4 cup onion, chopped
1 stick margarine, thinly sliced
2 cups sharp cheddar cheese, shredded
Crackers, your choice, crushed
Cook broccoli according to package directions, allow to cool and drain thoroughly (depending on brand you may need to squeeze excess water out of the broccoli).
In a large bowl combine eggs and mayonnaise until smooth.
Add soup, onions, margarine and cheese and mix thoroughly.
Cut cooled, drained broccoli in half or fourths depending on how large the floret is. Add cut up broccoli to soup and cheese mixture and stir well.
Spray a 9 x 13 baking dish with nonstick cooking spray and pour broccoli mixture into it. Put mixture into refrigerator for at least 4 hours, overnight is better.
After 4 hours or the following day when ready to cook. Preheat oven to 350 degrees.
Put casserole in oven and bake for about 40 minutes.
In the meantime place an entire sleeve of your favorite cracker (we use Ritz, Townhouse or Cheezit usually) in a zipper storage bag and seal. Using a rolling pin or small pot crush the crackers very well.
After 40 minutes of baking remove casserole from oven and spread crackers over top evenly.
Place back in oven and bake another 20 minutes until cracker are golden and casserole has set.
I actually had a request that I post this recipe. So here is what was for supper tonight….Turkey breast, Sweet Roasted Carrots and steamed broccoli.
1-2 lb baby carrots
1-2 T EVOO
all purpose seasoning (I use Miss Sassy’s Rub
which is made and sold locally or you can buy online)
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Place carrots on sheet in a single layer. Pour EVOO over carrots and season to taste with salt, pepper and all purpose seasoning to taste. With your hands toss carrots around in the EVOO and spices to coat well. Bake for 40-50 minutes until tender, start to brown just a little and carrots have shriveled like in the picture.
Note: When I mention all purpose seasoning, I don’t mean season all or season salt – it has too much saltiness to me, but can certainly be used. I used to use Stax Seasoning from a local restaurant, but they stopped selling in stores. I then started experimenting with Toni’s Greek seasoning, Mrs Dash all purpose, Emeril’s Bam and several others until I found Miss Sassy’s
which works on meats and veggies (Has a little heat and little sweet). Just find a seasoning in your local grocery that states it is good for poultry, beef, pork and/or fish and it will probably be good in almost anything.
Special note: After you toss the carrots and your hands are covered in kosher salt and EVOO….rub the oil and salt into your hands before you wash them. The salt will exfoliate your hands and the oil will moisturize.