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