Wednesday, July 30, 2014

Crunchy Broccoli Casserole

My friends Shelley and Parker often cook most of their food for the week - on Sunday.  They are both busy at work during the week, and they like to plan ahead.  I was visiting last weekend, when this yummy thing came out of the oven.  And of course, I asked if I could taste it.  I love the flavor... and especially the crunch.  I made it for my family the next night!

Crunchy Broccoli Casserole

1st layer - 1 head of broccoli, blanched (cook for just about five minutes in boiling water, rinse w/cold)
2nd layer - 1 cup cheese crackers (all I had was Goldfish - would probably use Cheez-Its)
3rd layer - 1 small pkg slivered almonds
4th layer - Mix: 1 can cream of mushroom soup (I used cream of onion), 1/2  cup of shredded cheese,
1 small  2 oz jar diced pimento, 1 Tbsp lemon juice and 1/2 cup mayonnaise

Spray medium size baking dish (I used an oval French Corning Ware) and add in the four layers.  Bake at 350 for about 30 minutes or until bubbly and browning around the edge.

Printable Version

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