Along with cabbage, Brussels sprouts, cauliflower and kale, broccoli is known for its high concentration of sulforaphane, a sulfur-containing compound with disease-fighting capabilities. A nutritional powerhouse, broccoli is rich in vitamins, minerals, dietary fiber and phytonutrients. Broccoli is most nutritious eaten raw. If you cook it, the cooking method will determine how much of the broccoli’s nutrient content is maintained.
Have you tried to make a casserole with this delicious vegetable? Try this recipe. You can’t go wrong with it! It’s fabulous with a Christmas ham and potatoes au gratin too. (Note: Be sure to use sharp Cheddar cheese for a nice full flavor.) Mmmmmmm!”
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup mayonnaise
- 1 egg, beaten
- 1/4 cup finely chopped onion
- 10 ounce chopped broccoli
- 8 ounces shredded sharp Cheddar cheese
- salt to taste
- ground black pepper to taste
- 2 pinches paprika
Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish.
In a medium bowl, whisk together condensed cream of mushroom soup, mayonnaise, egg and onion.
Place frozen broccoli into a very large mixing bowl. Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season to taste with salt, pepper and paprika.
Bake for 45 minutes to 1 hour in the preheated oven.