Broccoli Casserole
Provided by Julie Hickey, Chelmsford Patch
Ingredients
2 1/2 - 3 lbs fresh broccoli crowns about 5-6 heads
1 cup of sour cream
1 can cream of broccoli soup
2 eggs
3 cups of white cheddar cheese, shredded
1 1/2 cups of Pepperidge Farm Herb Seasoned Stuffing
Directions
Steam the fresh broccoli: You can use frozen broccoli, but I find it watery so I use fresh. If you use frozen, thaw it first and let it drain well. If using fresh broccoli, trim and separate the broccoli crowns.
Put the broccoli in a microwaveable dish. Depending on the size of your dish and the size of your microwave, you may have to do the steaming in 2 batches.
Rinse, drain and microwave broccoli on high for 4 minutes.
Mix up the broccoli and microwave for 3 minutes more. You want the broccoli just tender, careful not to overcook. Remember the broccoli will continue to steam even after the microwave shuts off, so check the broccoli and if it is tender, remove from microwave and remove the cover so the broccoli stops cooking.
In a small bowl, mix together the sour cream, soup and eggs.
In a microwaveable baking dish approximately 9x13, layer half of the broccoli, then half of the soup mixture and 1 1/2 cups of cheese. Then repeat with the rest of the broccoli, soup mixture and cheese.
Top the dish with the Pepperidge Farm Herb Seasoned Stuffing. Cover and microwave for 10 minutes.
