Pammy tossed up a post with a great broccoli recipe that got me thinking about another card I dug out of one of the Princess Mom's three (count 'em, three) recipe boxes.
Staples of the Princess Mom's pantry and fridge included Campbell's mushroom soup, sour cream, mayonaise, cheddar cheese, Pepperidge Farm herb stuffing and bacon. If a casserole didn't include at least two of those ingredients, it wasn't likely to hit our dinner table.
The Princess Mom's Broccoli Cholesterol Bomb Casserole
2 pkgs frozen broccoli, cooked and drained (or two good sized bunches of fresh broccoli trimmed and steamed)
1/2 cup mayonaise
1 can cream of mushroom soup
1/2 cup grated cheddar cheese
1 tbsp lemon juice
1 2-oz jar of pimientos, drained and chopped
1/2 cup butter, melted
2 cups Pepperidge Farm herb stuffing
Layer broccoli in a buttered casserole dish. (I'd say use cooking spray like Pam, but, given the rest of the ingredients, why skimp here?)
Mix the mayo, mushroom soup, cheese, pimientos and lemon juice and dump over the broccoli. (Her instructions say "spoon" over the broccoli, but dumping is much more efficient.)
Stick in a 350 degree oven for 25 minutes.
In the meantime, mix the butter and stuffing crumbs. Spread over the top of the casserole, and toss back in the oven for another 10 minutes.
Nirvanna. (And even better reheated for breakfast the next day.)
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