Casserole #8 - Broccoli Supreme

 The Year of Casseroles

Casserole #8 - Broccoli Supreme

    I love community cookbooks in which individuals in a community, club or church group submit recipes. This recipe is from the 2009 Richardson Citizen Fire Academy Alumni Association cookbook. This is my favorite casserole so far in this Year of Casseroles!! This casserole could be made with cream of celery soup, not cream of chicken if you want a totally vegetarian casserole. Use vegan cream, cream soup and stuffing mix for a vegan casserole. Alternatively, this could also become a main dish, with the addition of chicken breast. The original recipe says you can substitute  zucchini or asparagus in lieu of broccoli. 

Ingredients:

1 1/4 lbs fresh broccoli or a 10oz package of frozen chopped broccoli

1 can cream of chicken soup

1 tbsp flour

1/2 cup sour cream

1/3 cup diced onion

1/4 cup grated carrot

1/8 tsp pepper

3/4 cup herb seasoned stuffing mix (or use plain stuffing mix and add 1 tsp Italian seasoning)

2 tbsp butter, melted

Directions:

Pre-heat oven to 350 degrees. If using fresh broccoli, cut broccoli into 1-inch or so sized florets. Cook 5 to 8 minutes in boiling water. If using frozen broccoli, cook according to directions. In a mixing bowl, mix together soup and flour. Add sour cream, carrot, onion and pepper. Stir until combined. Drain broccoli completely and add to the soup mixture. Stir completely and pour into a greased 2-quart casserole.  In a small bowl, mix stuffing and melted butter (adding the Italian seasoning if using plain stuffing mix). Sprinkle around the edge of the casserole dish. Bake for 30 to 35 minutes. Remove from the oven and cools slightly before serving. Serve with rolls and salad alongside chicken, pork or steak. 

Broccoli Supreme

Broccoli Supreme

Chocoate-Walnut Pie

 Chocolate-Walnut Pie

    This pie recipe is in the Southern Living Annual Recipes - 2005 cookbook.  I made this pie to take to dinner with a friend and it was a hit! It was easy to make and I would make it again. The recipe calls for a 9-inch pan and I accidentally used a 9.5-inch pan. The pie turned out great, but I did have an extra bit of crust at the top. If you love crust, this is not an issue, so make it with a 9.5-inch pan if you like. I would make sure to try it with the 9-inch pan the next time. 

Pie Ingredients:

1/2  package 15 oz refrigerated pie crust or, one home-made pie crust (below)

1 cup sugar

1/2 cup all-purpose flour

1/2 cup margarine, melted and cooled

2 eggs, lightly beaten

1 tsp vanilla extract

3/4 cup chopped walnuts

3/4 cup semi-sweet chocolate chips

Crust Ingredients:

1 cup all-purpose flour, sifted

1/2 tsp salt

1/3 cup shortening

3-4 tbsp very, cold water

Directions:

Preheat oven to 350 degrees. Fit pie crust into 9-inch piepan; fold edges under and crimp as desired. In a large bowl, stir sugar, flour, margarine and eggs until well blended. Stir in chocolate chips and walnuts. Pour filling into pie crust. Bake at 350 degrees for 30 minutes or until pie is set. Remove from oven and cool on a wire rack. Makes 8 servings.

Pie Crust Directions:

Sift flour and salt into a bowl. Cut in shortening until pea sized. Using clean hands or spoon, stir in water a little at a time. Make dough into a ball; roll out into desired size, using dusting of flour to prevent sticking. 

Chocolate-Walnut Pie

Serving Suggestion - Serve wedges of pie with a dollop of whipped cream or ice cream.

Casserole #7 - Hurry-Up Broccoli Casserole

The Year of Casseroles

Casserole #7 - Hurry-Up Broccoli Casserole

 I'll start off by saying that for a little twist, I used a combination of cauliflower and broccoli. You could also make this with a different vegetable mixture, with chunks of chicken added in, or with a bread crumb topping. This recipe is in from The County Fair Cookbook, published in 1994. My modifications are in Italics. 

Ingredients:

20 oz (2 10oz packages) frozen cup-up broccoli, thawed (I used a cauliflower/broccoli mix)

8 oz cottage cheese

6 oz (1 1/2 cups) Cheddar (or Monterrey Jack), grated

3 eggs, lightly beaten

3 tbsp flour

1 tsp salt

1 tsp dry mustard

1/4 tsp pepper

1 tsp spicy seasoning (optional)

1 chicken breast, cut into chunks and cooked (optional)

Optional - Bread Crumb Topping:

  3 tbsp melted butter or olive oil

  1 cup bread crumbs (Seasoned or add your favorite seasoning to crumbs)

Bread Crumb Topping Directions: Stir together oil/melted butter and bread crumbs until thoroughly combined. Sprinkle over top of casserole before baking.

Directions:

Preheat oven to 350 degrees. Grease 8x8 square baking dish or equivalent casserole. Mix all ingredients, until combined. Do not over mix. Spoon mixture into greased dish/casserole. Top with bread crumb mixture if using. Bake for 30 minutes or until bubbling and browned on top. Sprinkle with spicy or other seasoning if desired. Serves six. 

Hurry-Up Broccoli Casserole