Broccoli Casserole
I got this one from my dad and have made it a few times when company is coming. Everyone seemed to like it, even the kids.
I got this one from my dad and have made it a few times when company is coming. Everyone seemed to like it, even the kids.
- Carbohydrate 41.9828826361 g
- Cholesterol 80.081043424 mg
- Fat 29.5671335721 g
- Fiber 4.88361293781838 g
- Protein 16.6796117856 g
- Saturated Fat 11.8776301848 g
- Serving Size 1 1 Serving (334g)
- Sodium 1213.866193892 mg
- Sugar 37.0992696982816 g
- Trans Fat 2.8984598873 g
- Calories 484 calories
Step-by-step
- Cook broccoli until tender crisp.
- Mix remaining ingredients (except topping) in a 2 quart casserole dish.
- Mix the stuffing with the melted butter and sprinkle over the casserole.
- Back at 350 F. for 30 minutes.
Adding raw broccoli straight into the baking dish produces a watery sauce because the vegetable releases excess moisture as it cooks in the oven. Parboiling the florets until they reach a tender-crisp stage, then plunging them into ice water and draining them thoroughly on paper towels, prevents excess liquid from diluting the mushroom soup and mayonnaise base. This preliminary step ensures the binder stays rich rather than runny.
Fat separation presents another frequent pitfall when combining mayonnaise and melted butter with high-heat dairy components. Mixing the slightly beaten egg thoroughly into the soup and dairy emulsion before folding in the vegetables creates a stable protein network that holds the sauce together at 350 degrees Fahrenheit. Without this emulsification step, the fats can break apart and pool on the surface during the thirty minutes of baking.
Stove top stuffing adds seasoned crunch to the top, but tossing the dry breadcrumbs directly in melted butter is mandatory before scattering them over the mixture. Dry crumbs will absorb moisture from the casserole underneath and turn soggy instead of toasting into a golden crust. Equal distribution of the butter-coated crumbs guarantees an even texture across the entire surface.
Swapping the canned mushroom soup for a homemade roux-based veloute changes the sodium levels and thickness significantly, requiring careful adjustment of added salt. Cheddar can replace standard grated cheese, though sharp aged varieties melt differently and may release more oil as they brown. Maintaining the correct ratio of fat to binder keeps the structure intact regardless of minor dairy modifications.
