Easy to make creamy broccoli casserole is a great alternative to the usual green beans on your holiday table.
By Sue Lau | Palatable Pastime
My recipe of the day is one of two, this one for Holiday side dishes all week long, hosted by Heather King.
I opted to do a broccoli casserole, which is a great alternative to the usual green bean casserole. I don’t mind using cream soup in this, especially on a busy day like Thanksgiving, when I like to save some time. I might switch back and forth, depending on what I have to cook- you will find my green bean casserole is made fresh from scratch (no soup). But I think it’s okay to take a short cut, or give yourself a break from time to time, and opt for convenience without having people judge you for it.
My other recipe I am posting is for Lake Tung Ting shrimp which is not for Thanksgiving at all, unless you like different things. It is a Chinese dish that posts with the Fish Friday Foodies group. It’s an old favorite of the family, one I first had at Tom Hsu’s Hunan Cafe in St. Louis (although now his place is the Hunan Star in West County and has been for years and years).
More Holiday Side Dishes
- Bejeweled Legume Salad from Culinary Adventures with Camilla
- Best Easy Homemade Stuffing from Daily Dish Recipes
- Farro Salad with Cranberries, Spinach, and Feta from Sweet Beginnings
- Healthy Candied Sweet Potato Casserole from Simple and Savory
- Lighter Green Bean Casserole from Cookaholic Wife
- Roasted Parmesan Carrots from Jolene’s Recipe Journal
- Shrimp Stir Fry Salad from A Day in the Life on the Farm
- Southern Cornbread Dressing from Everyday Eileen
- Stuffing with Sausage and Chestnuts from Hezzi-D’s Books and Cooks
- Vegan Broccoli Cheese Casserole from The Baking Fairy
- 20 ounces fresh broccoli, steamed until tender
- 2 eggs, lightly beaten
- 1 (10-3/4 ounce) can condensed cream of broccoli soup, undiluted
- 1 (10-3/4 ounce) can condensed broccoli and cheese soup, undiluted
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon black pepper
- 2 teaspoons prepared Dijon mustard
- 1 cup finely shredded cheddar cheese
- 3 tablespoons milk
- 3.2 ounces Ritz crackers (2 short sleeves), crushed
- 2 tablespoons melted butter
- Preheat oven to 350°F.
- Stir ingredients together (not the crackers and butter) and place in a buttered 2 quart casserole dish.
- Bake, uncovered, without the crumbs, for 20 minutes.
- Toss the cracker crumbs with the melted butter and sprinkle over the top.
- Bake 10-15 minutes more or until lightly browned and bubbly.
From the kitchen of palatablepastime.com
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