I love this Broccoli Party Casserole recipe.
- Carbohydrate 5.56118333333333 g
- Cholesterol 41.2116666666667 mg
- Fat 10.8070666666667 g
- Fiber 0.802666678627332 g
- Protein 6.34766666666667 g
- Saturated Fat 2.54755666666667 g
- Serving Size 1 1 Serving (101g)
- Sodium 617.183333333333 mg
- Sugar 4.758516654706 g
- Trans Fat 2.30687 g
- Calories 149 calories
Step-by-step
- Preheat oven too 400 degrees F. Spray an 8-by-8-inch bakin dish with butter-flavored cooking spray. In a large bowl, combine broccoli, cracker crumbs and Cheddar cheese. In a small bowl combine mushroom soup, egg and mayonnaise. Add soup mixture to broccoli mixture. Mix well to combine. Spread mixture into prepared baking dish. Bake for 30 to 35 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings. Freezes well.
Frozen vegetables retain excess cellular water that standard recipes ignore. Dumping thawed or cooked frozen broccoli straight into a baking dish without thorough pressing produces a watery, unstable custard. Drainage requires patience. Squeezing the florets in a clean kitchen towel extracts surplus liquid before mixing. Skipping this step dilutes the soup and egg binder, preventing proper setting during the 35-minute bake at 400 degrees Fahrenheit. Fat-free mayonnaise and concentrated mushroom soup supply the lipids and starches needed to emulsify the mixture, while fine saltine crumbs absorb residual moisture. Crushing the crackers into uniform, powder-like particles ensures even hydration throughout the dish, whereas large fragments create hard, dry pockets. Combining the wet binders separately from the dry vegetables prevents uneven clumping of the egg. Spreading the batter into an 8-by-8-inch pan ensures a depth that allows the center to cook through without burning the edges. Allowing the baked dish to rest on a wire rack for five minutes permits the internal proteins to firm up, making clean division into six portions possible.
