Holiday Dinner Series – Part 2
What came first, the Turkey or the sides!
Broccoli casserole was something I grew up eating. As a child Christmas and Thanksgiving were often split between my Mom and my aunt. Regardless of it’s location I remember everything my Mom making being both amazing to taste and beautiful to look at. She would set a table that was almost too gorgeous to touch! My aunt grew up mostly on farms and with that came a fabulous baked goods and a killer broccoli casserole.
There isn’t anything fancy or pretty about this dish but it tastes darn good. The mix of mushroom soup, mayo, rice, onions, cheese and broccoli is a mixture married in the heavens. I haven’t met a single person yet that’s doesn’t swoon and ask for seconds.
I have to admit I don’t like potatoes. I know, I’m weird. A couple of years ago I decided to replace the heavy carbs with pureed cauliflower and it’s stayed as a favorite. We now serve it in lieu of mashed potatoes all the time and everyone prefers them! Cravings are powerful!!
- 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup
- 3/4 cup milk
- 1 large bunch broccoli, cut into small florets
- 1 large onion, chopped
- 1 cup mayonnaise
- 1 cup rice, raw
- 1-1/2 cups shredded Sharp Cheddar cheese (about 6 ounces)
- 1/3 cup dry bread crumbs
- 2 teaspoons butter, melted
- Heat the oven to 350°F. Stir the soup, milk, mayonnaise, onion, rice, broccoli and 1 cup cheese in a 1 1/2-quart casserole dish.
- Stir the bread crumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli mixture. Then sprinkle remaining cheese.
- Bake for 40 minutes at 350 degrees or until the broccoli is tender. Let stand for 5 minutes before serving.
- 2 large heads cauliflower
- 1 cup sour cream
- 1/2 cup milk
- 4 ounces unsalted butter
- 1-1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 egg yolks
- Remove stem from cauliflower and place stem side down in the microwave for approx. 12 min. Cauliflower should be soft and cooked. Cut into small florets and place 1/4 of cauliflower in blender along with 1/4 of sour cream, milk, butter, salt, pepper and egg yolk. Repeat twice more; continuously adding blended mixture to bowl.