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Thanksgiving recipe: Broccoli casserole

November 15, 2012|By Noelle Carter
  • Broccoli casserole
Broccoli casserole (Glenn Koenig / Los Angeles…)

OK, admit it. You know you love it. This old-fashioned broccoli casserole from Andrea Holbrook, complete with cream-of-mushroom soup and a can of French-fried onions, has probably appeared on almost as many Thanksgiving tables as pumpkin pie. Of course, your grandmother probably didn't include both grated cheddar and Parmesan cheese. The recipe is demonstrated in a video, at left, by Test Kitchen manager Noelle Carter.

Broccoli casserole is one of the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook." The book shares more than 110 seasonal recipes to help you celebrate Thanksgiving, Hanukkah, Christmas and New Year's. We’ve also updated last year's "Los Angeles Times Holiday Cookies," so it now includes 65 recipes from a wide range of sources, from world-famous pastry chefs to home cooks.

Each book is $4.99, and they are available at the Los Angeles Times bookstore for Kindle, Nook and iBooks.

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You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at noelle.carter@latimes.com.

Andrea's broccoli casserole

Total time: 1 hour, 10 minutes

Servings: 12 to 16

Note: From Andrea Holbrook.

2 tablespoons butter

1/2 cup diced onions

2 cups sliced mushrooms, about 1/4 pound

1 (10¾-ounce) can condensed cream of mushroom soup

1 cup mayonnaise

2 eggs, beaten

1 1/2 cups grated sharp cheddar cheese, divided

1 1/2 cups shredded Parmesan cheese, divided

2 pounds frozen chopped broccoli, thawed

1 (6-ounce) can French-fried onions

1. Heat the oven to 350 degrees.

2. In a large saute pan heated over medium-high heat, melt the butter. Stir in the onions and mushrooms and cook, stirring frequently, until the onions are translucent, 6 to 8 minutes. Remove from heat.

3. In a large bowl, stir together the mushroom soup, mayonnaise, eggs, 1 cup cheddar and 1 cup Parmesan cheese until thoroughly combined. Stir in the thawed broccoli, then the cooked onions and mushrooms. Place the mixture into a 13-by-9-inch baking dish.

4. In a medium bowl, combine the remaining cheddar and Parmesan cheese along with the French-fried onions to form the topping. Scatter the topping evenly over the broccoli.

5. Bake the casserole until bubbly and the topping is golden-brown, about 45 minutes. Cool slightly before serving.

Each of 16 servings: 297 calories; 10 grams protein; 10 grams carbohydrates; 2 grams fiber; 25 grams fat; 7 grams saturated fat; 56 mg cholesterol; 2 grams sugar; 471 mg sodium.

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