This recipe is a variant of an original recipe by Paula Deen. You may not know it, but Paula was raised and trained in the art of cookery by her Adventist grandmother. You can tell Paula studied under an Adventist cook, given her liberal use of cream of mushroom soup in her casseroles. This variant of her classic broccoli casserole adds a couple of vegetables I needed to use up so I could get the rest of the groceries from our monthly shopping trip into the fridge. Came out pretty good if I do say so myself.
- 10 oz. chopped broccoli and cauliflower cooked and drained
- 1 tsp McKay's Chicken Seasoning
- 1 cup mayonnaise
- Small package frozen corn cooked and drained
- 1 cup grated sharp cheddar cheese
- 1 can of cream of mushroom soup
- 2 eggs lightly beaten
- 2 cups crushed crackers
- 2 tablespoons butter
- Preheat oven to 350 degrees.
- Spray a 13 by 9 inch baking dish with vegetable oil cooking spray
- Combine broccoli, cauliflower and corn and mayo in a large mixing bowl.
- Add cheese, soup and beaten eggs. Mix well with large metal spoon.
- Place the mixture in the baking dish and top with crushed crackers.
- Pour melted butter over the top of the crackers
- Baked for 35 minutes or until set and browned.
Let the casserole brown good on top if you are serving it now. Otherwise lightly brown if you are making it the day before to be reheated for potluck. This will allow it to brown fully just before serving.