Wednesday, February 2, 2011

Watcha Cookin' Part Deux


Yesterday I did a post asking what everyone was making for dinner, since lately I have been rather bored with my menu.

Today I thought I would share a recipe I found over the holidays.  It's a classic recipe, but a little different from the original.


1 1/2 lbs fresh broccoli, trimmed or 2 (10 oz) packages broccoli **I used the steamers kinds in the frozen food section**

1 (10 1/2 oz) can cream of mushroom soup

1 cup sour cream

4-6 oz onions, minced

1 1/2 cups shredded sharp cheddar cheese

1-2 cups croutons (I prefer the Galic and Cheese flavored)


1. Cook broccoli until tender but not overcooked; drain well (this is where I love the steamer bags, they come out perfect every time and no draining needed ☺)

2. Place cooked broccoli into a pre-sprayed casserole dish.

3. Mix cream of mushroom soup, sour cream, onion and 1 cup of shredded cheese together in seperate dish.

4. Pour over the broccoli in the casserole dish.

5. Sprinkle desired amount of croutons over the top.

6. Top with remaining 1/2 cup shredded cheddar cheese.

7. Bake at 350  for 20 minutes

**You may substitute cauliflower for broccoli or add Turkey, Chicken or Ham to make it a complete meal**

This dish was awesome.  I made it for a pot luck dinner and everyone loved it.

I think I might do a post like this every Tuesday or Wednesday.  What do you think?


  1. Sounds like a good ole recipe!
    Thanks for stopping by my blog!

  2. my jouse loves this's one i use for special occasions...warm and yummy!
    i'll sharing recipes

    Here's another fav:
    Southern Hash Brown Cass. (Cracker Barrel style)
    1 bag of frozen shredded hash brown potatoes (2 lbs)
    2 cups shredded cheddar cheese
    ½ cup melted butter
    1 ½ tsp salt
    1 small onion (chopped)
    1 can 10 ¾ oz cream of chicken soup
    1 cup sour cream
    2 cups crushed Corn Flakes
    ¼ cup melted butter

    1.Thaw hash browns (or use refrigerator style hash browns).
    2.In a large bowl, mix together hash browns, cheddar cheese, ½ cup melted butter, salt, onion, soup, and sour cream. Stir until evenly mixed.
    3.Spray an aluminum pan with Pam or lightly grease the dish.
    4.Pour mixture from bowl into pan and spread evenly with a spoon. Do not pack down tightly.
    5.In a small bowl, mix together Corn Flakes and ¼ cup melted butter. Mix together and spread on top of casserole.
    6.Bake at 350 degrees for 45 minutes without a lid. The top should be lightly browned when done.

    NOTE: prepare the casserole through item # 4 the night before needed...pre-bake for 25 minutes.

    Then, add corn flakes/butter and bake another 20 minutes that morning (cuts down on how early you need to rise!