The last time my daughter Amy was home from school, she and her boyfriend Blake made this delicious broccoli casserole for Roger and me to try. Blake’s grandmother, JoAnn, has been making the casserole for over 30 years and passed the recipe along to Blake’s mom who made it for her family. Now Blake is the third generation to make it. I loved the fact that it had some horseradish in it to give it a little zip. Even more so, I loved that the “kids” were cooking something special for us.
When Blake and Amy made it for us, we didn’t end up getting a photo of the finished casserole. I knew it wouldn’t be a problem because I planned on making it again, and I could take photos then. Blake and Amy made the casserole from memory; and, as it turned out, they forgot to add the egg. That was another reason I wanted to make the casserole myself so that I could see if the texture changed. I didn’t record the recipe at the time, so I ended up having to call Amy at school for it. She rattled off the ingredients, and I made the dish for Roger and me a couple of nights ago.
When Roger and I were eating the casserole, we both thought it tasted different from the first time we had had it. At that point, it suddenly occurred to me that the casserole was missing the cheddar cheese which Amy had forgotten to include when I called her. Darn! (In her defense, I had interrupted her in the middle of studying.) I quickly sprinkled some cheese on our portions; and, although it wasn’t melted in the way it would normally be, the wonderful flavor we remembered was back.
Soooooo, when you look at the photos of the ingredients in the bowl, you will see the cheddar cheese because that’s from the first time Blake and Amy made it. The finished photo is cheese-less! Rather than hold up the recipe for a third photo session, I am posting it in case anyone wants to make it for the upcoming holiday.
Now that I have it recorded, I figure the third time’s the charm!
JoAnn’s Broccoli Casserole
- Two 10-oz. packages frozen chopped broccoli OR one large bunch of fresh broccoli, cooked and chopped into bite-sized pieces
- 1 can cream of mushroom soup
- 1 1/2 cups shredded cheddar cheese
- 1 egg, lightly beaten
- 1/4 cup milk
- 1/4 cup mayonnaise
- 1 tbl. prepared horseradish
- 1 tbl. melted butter
- 1/4 to 1/2 cup crushed Ritz cracker crumbs
Cook broccoli according to package directions; then drain. If using fresh broccoli, steam until tender crisp. In a large mixing bowl, combine the soup, cheese, beaten egg, milk, mayonnaise, and horseradish. Stir in broccoli.
Spoon into a lightly buttered 2-quart casserole dish. Combine the melted butter with the cracker crumbs. Sprinkle over the broccoli casserole.
Bake uncovered at 350o for 30 to 40 minutes until casserole is bubbling around the edges and the crumbs are golden brown. Serve immediately.