Make a high-quality broccoli casserole by following Paula Deen’s recipe on FoodNetwork.com, which involves baking frozen broccoli, sharp cheddar cheese and mushroom soup in an oven along with a buttery cracker topping. Taste of Home offers a similar recipe.
To make Paula Deen’s broccoli casserole, heat an oven to 350 degrees Fahrenheit, and prepare a 13- by 9-inch baking pan with cooking spray. Combine 2 10-ounce packages of cooked, drained and chopped frozen broccoli, 1 cup of mayonnaise, 1 cup of grated sharp Cheddar cheese, 2 lightly beaten eggs and 1 10.75-ounce can of condensed cream of mushroom soup. Mix the ingredients thoroughly, and transfer the mixture to the prepared dish. Crush 2 cups of crackers, and spread them evenly over the casserole. Melt 2 tablespoons of butter, and pour it over the crushed crackers. Bake the broccoli casserole for 35 minutes or until it is brown and set.
Make Taste of Home's broccoli casserole by heating an oven to 325 degrees Fahrenheit, cooking 2 16-ounce packages of broccoli florets according to the package instructions and draining the broccoli. Combine 1 10.75-ounce can of undiluted condensed cream of mushroom soup, 8 ounces of sour cream, 3 ounces of French-fried onions and 1 cup of shredded sharp Cheddar cheese in a large saucepan. Cook the mixture for four to five minutes over medium heat, and stir in the broccoli. Pour the mixture into a greased 2-quart baking dish, and bake it uncovered for 25 to 30 minutes. After baking, sprinkle on 1/2 cup of shredded sharp Cheddar cheese and 3 ounces of French-fried onions. Bake the casserole for an additional 10 to 15 minutes, and remove it from the oven.