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Several neighbors have approached me with the idea of putting recipes in the newsletter. The first one of that series was submitted by Sonny Jones and has been enjoyed by neighbors at the March 30th Potluck.
Broccoli Casserole
Ingredients:
3 standard 8 oz packages or 2 bags (16 oz) Frozen Broccoli (florets, not chopped)
2 ea 8 oz packages Philadelphia Cream Cheese
1 1/2 sticks butter (or butter/margarine, or margarine)
Small package of Pepperidge Farm dressing
1 or 2 Can(s) of regular Campbell's mushroom soup (not golden mushroom soup)
Cayenne pepper
1 or 2 lemons, as desired
salt & pepper, if desired
Preparation: Let butter and cream cheese stand out of refrigerator to soften for mixing. Add about 1/3 to 1/2 cup water to mushroom soup and heat mixture. Add salt and/or pepper, if desired. Melt 1/2 stick butter. Put approx 3/4 of cream cheese and butter in bottom of casserole dish. (You can microwave it to help soften, if you forgot to take the cream cheese out of the refrigerator.)
Directions: Boil frozen broccoli for approx 10 min (cook to suit your taste for doneness, but be aware it will be baked later - so don't cook it to death here). Add juice from one or two lemons while boiling (fresh lemons are best, but Real Lemon works too), and then add salt and/or pepper, if desired. Drain broccoli thoroughly (do it quick, you don't want the broccoli to cool off).
Put broccoli on top of cream cheese/butter in casserole dish; add any remaining cream cheese until all is in; then mix thoroughly.
Sprinkle just a little cayenne pepper over top of broccoli/cream cheese mixture (tastes bland without this). Cover mixture with Pepperidge Farm dressing (dry - do not moisten with water, a moistening step comes next). Pour melted butter over dressing (helps keep it moist).
Pour mushroom soup over dressing (also helps keep it moist). (You must cover the dressing completely to seal the casserole, otherwise it will dry out.)
Bake for approx 30-45 min at 350 deg F.
Best served the day after preparation, but good the same day.
Original recipe from Jane Harper Russellville, KY.
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