(2) 10 oz. bags of frozen broccoli, thawed (I buy these on sale and have a big supply in our freezer)
1 cup mayonnaise (reduced fat works)
1 cup shredded swiss cheese
1 10 3/4 oz. can Cream of Mushroom soup (I used low sodium, 98% fat free version)
1 onion, chopped
1/2 cup bread crumbs
2 TBSP butter, melted
Preheat oven to 350F. Whisk one egg in larger mixing bowl, add cream of mushroom and 1 cup of mayonnaise. Combine and stir.
Mayonnaise tends to be expensive in my one and only grocery store on the prairie so I buy what is on sale and keep several on hand in my pantry. The “Reduced Fat Black Pepper Mayonnaise” was the latest on sale version and that is what I used in this recipe. It added some zip with the black pepper in it and was very good.
Add chopped onion and 1 cup of shredded swiss cheese. Combine, adding the thawed broccoli and stir to combine all added ingredients.
Place in a 2 quart casserole. Lastly, add the 2 TBSP butter with 1/2 cup of bread crumbs and sprinkle over the broccoli mixture.
Sprinkle with paprika to over the casserole and place in oven for 25-30 minutes at 350F.
This is a side dish that is our family’s new favorite and something I’ll be making on a regular basis and as well on holidays. In a few weeks I’ll be giving away Gooseberry Patch Comfort Foods cookbook in partnership with The Real Farmwives of America and Friends and you can win a free copy of the cookbook.
What are you cooking up this long weekend? (Or are you boycotting cooking all together?)
Special thanks to Gooseberry Patch for providing me with this great cookbook to try and share with you. If you would like to purchase this or other cookbooks, please visit their store. If you would like to see other great recipes, check out www.realfarmwivesofamerica.com .