Broccoli Casserole
Like there aren't enough versions of this but this is worth trying. I am always using shortcuts so I use steam bags of broccoli to make the prep faster. You can use frozen or fresh also. Frozen chopped onions are the best time saver. You can also lighten it up with light versions of the ingredients. But don't skip the bacon!
Like there aren't enough versions of this but this is worth trying. I am always using shortcuts so I use steam bags of broccoli to make the prep faster. You can use frozen or fresh also. Frozen chopped onions are the best time saver. You can also lighten it up with light versions of the ingredients. But don't skip the bacon!
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 bags broccoli florets fresh broccoli in the steam bag
- 1 can cream of mushroom soup regular or healthy
- 1 can cream of chicken soup regular or healthy
- 1/2 cup sour cream regular or light
- 1 cup cheddar cheese sharp
- 1 tsp garlic pre-chopped
- 5 slices bacon crumbled
- 1/2 cup chopped onions fresh or frozen
- 1 egg fresh or egg substitute
- 1/2 tbs oil
- Carbohydrate 6.5717534825 g
- Cholesterol 59.1246500157581 mg
- Fat 21.0421194796294 g
- Fiber 0.858521277166766 g
- Protein 6.29131269721584 g
- Saturated Fat 10.293285166435 g
- Serving Size 1 1 Serving (126g)
- Sodium 635.399138359327 mg
- Sugar 5.71323220533324 g
- Trans Fat 2.38563258616144 g
- Calories 237 calories
Step-by-step
- Steam broccoli according to package directions.
- Sauté onions in oil until desired tenderness.
- Let broccoli and onion cool before combining.
- Combine soup, sour cream, 3/4 cup cheese, egg, salt, pepper and garlic in a large bowl until smooth.
- Add steamed broccoli, onion, and bacon to the mixture.
- Pour into greased baking dish and sprinkle with remaining cheese.
- Bake at 375 for 30 minutes covered loosely with foil.
How long will this hold its texture once assembled? Building casseroles ahead of time requires managing moisture to prevent waterlogging during the bake. Steam the broccoli and sauté the onions completely before mixing. Excess surface water from under-cooked vegetables will break the emulsion in the sour cream and soup base, resulting in a watery consistency at 375 degrees Fahrenheit. Allow cooked vegetables to cool to room temperature before adding the raw egg. Hot ingredients will scramble the protein prematurely.
Freezing and Reheating Guidelines
Wrap the unbaked dish tightly in two layers of plastic wrap followed by aluminum foil. Freeze for up to two months. Thaw the casserole overnight in the refrigerator for twelve hours before baking. Baking a frozen dish straight from the freezer creates uneven heat penetration, leaving the center cold while the edges overcook.Baking Execution
Cover the baking dish loosely with foil for the first twenty minutes. This traps steam to cook the interior evenly without scorching the sharp cheddar topping. Remove the foil for the final ten minutes of the thirty-minute cooking window to allow the cheese to brown and excess surface moisture to evaporate. Rest the dish for ten minutes before slicing.
