HungryForever

Broccoli Casserole

My mama was a schoolteacher for twenty-five years. She even taught me in the third grade! My best friend in elementary school was Julie Perry. Julie’s mom taught the second grade, and Julie had already had her mom as a teacher, so she showed me the ropes. People always ask me if it was weird having my mama for a teacher and I always say yes. I never knew whether to call her “Miss Yearwood” or “Mama”! Julie and I were friends from the first grade all the way through high school graduation. We spent lots of time at each other’s homes, working on school projects or having “spend the night” parties. I ate a lot of meals at Mr. Edwin and “Miss” Julianne’s house. This recipe came from Mrs. Perry.

Servings

Ingredients

2 10-pound ounce packages frozen chopped broccolior 1fresh broccoli florets
2 Large Eggsbeaten
1cup mayonnaise
1 10-ounce can cream of mushroom soup
4tablespoons grated sweet onion
10ounces sharp cheddar cheesegrated (about 2½ cups)
salt and pepper
cup ½bread crumbscrushed regular potato chips, or cheese cracker crumbs

Instructions

Preheat the oven to 350°F. Butter a 9 × 13 × 2-inch casserole dish.
Cook the broccoli in water, drain, and set aside to cool.
In a large bowl, combine the broccoli, eggs, mayonnaise, soup, onion, and 2 cups of the grated cheese. Add salt and pepper and put into the prepared casserole dish. Bake for 30 minutes. Remove the casserole from the oven and sprinkle the surface with the cracker crumbs. Top with the remaining cheese. Return to the oven and bake until the crumbs brown slightly and the cheese melts, about 10 minutes.