Paula Deen Broccoli Casserole Recipe
Are you looking for a cozy, delicious side dish? The Paula Deen Broccoli Casserole Recipe is a true classic.
Equipment
- Baking dish
- Large mixing bowl
- Rubber spatula
- Small Microwave Safe Bowl
- Whisk
- Measuring Cups
- Plastic Wrap
Ingredients
- Packs 10 oz each chopped frozen broccoli 2
- Sharp cheddar cheese shredded 1 cup
- Can 10.75 oz cream of mushroom soup 1
- Mayonnaise 1 cup
- Large eggs lightly beaten 2
- Melted butter 1/2 cup
- Crushed Ritz crackers 1 cup
- Salt 1/2 teaspoon
- Black pepper 1/2 teaspoon
- Onion powder 1/2 teaspoon
Instructions
- Preheat Your Oven: Set your oven to 350 degrees Fahrenheit.
- Prep the Broccoli: Thaw your frozen broccoli completely first. Drain any excess water very well.
- Mix Wet Ingredients: Combine soup, mayo, and beaten eggs in a bowl.
- Add the Cheese: Fold in your shredded cheddar cheese.
- Season the Mix: Stir in the salt, pepper, and onion powder.
- Combine Everything: Toss the broccoli into the creamy mixture.
- Fill the Pan: Pour the mixture into your greased baking dish.
- Make the Topping: Crush the crackers and mix with melted butter.
- Add the Crunch: Sprinkle the buttery crumbs over the top evenly.
- Bake the Dish: Place it in the oven for 45 minutes.
- Cool and Serve: Let it sit for five minutes before serving.
Notes
➔ Drain the broccoli well to avoid a watery casserole.
➔ Use sharp cheddar for the most intense cheese flavor.
➔ Do not over-mix the eggs into the soup base.
➔ Crush the crackers into small bits, not fine dust.
➔ Cover with foil if the top browns too quickly.
➔ Always grease your baking dish for easy cleaning.
➔ Use full-fat mayonnaise for the richest possible taste.
➔ Check for bubbles to ensure the center is hot.