PAULA DEEN’S BROCCOLI CASSEROLE

by Sheryl

Nowadays, we are always searching for easy to prepare meals, hearty and delicious dishes that will not ruin our diet. We always try to live healthy despite all the temptations and the way our lives are – always on the go, the pressure we’re in at work, and the list goes on. We try to at least be physically active but failed (talking about my own experience). Especially for a single mom like me, it’s hard to make time for other things aside from work, taking care of the kids, and other responsibilities. But what I always make sure is to not let my family succumb to baits of easy and on the go meals just because Mom is always busy. I make sure to prepare if not the superb but at least healthy meals for my kids and me. Just like this Broccoli Casserole that became my family’s favorite side dish. This is a classic combination of broccoli, shredded Cheddar Cheese, and Cream of Mushroom soup that’s delicious and so easy to prepare. It can be prepared ahead too which is better.

INGREDIENTS

2 (10 ounces) packages frozen chopped broccoli, cooked and drained
1 cup of mayonnaise
1 cup of sharp cheddar cheese, grated
1 (10 3/4 ounce) can condense cream of mushroom soup
2 eggs, lightly beaten
2  cups of crackers, crushed
2 tablespoons of butter, melted

HOW TO MAKE BROCCOLI CASSEROLE

Step 1: Prepare the oven by preheating it to 350 degrees F.

Step 2: Grease a 13 x 9-inch baking dish with a cooking spray.

Step 3: Combine the broccoli, mayonnaise, cheese, soup, and eggs in a large bowl. Mix well until incorporated.

Step 4: Empty the mixture into the prepared pan.

Step 5: Top the mixture with crushed crackers and evenly pour the melted butter over the crackers.

Step 6: Place inside the preheated oven and bale for 35 minutes or until browned and set.

Step 7: Remove from the oven. Serve and enjoy!

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