Broccoli has gotten an undeserved bum wrap! After all, it really does taste good. But for some reason, children do not gravitate toward it. I am not sure why either!
Broccoli has always been one of those “play” foods in our house. I mean, we have joked about broccoli and especially fresh steamed broccoli resembling trees or bushes. “Who can eat their trees first?” or “Who can make their trees stand up?
So, I am just not sure why broccoli is considered by many to be an offensive vegetable!
Broccoli is a vegetable my mother served when I was young. In fact, Broccoli Nut Casserole is one of my mother’s recipes that was only served at Thanksgiving and Christmas times. We always looked forward to it. Broccoli Nut Casserole was just one of those traditions that was not questioned.
So, I have tried to make the Broccoli Nut Casserole recipe the same in my home – a tradition and it has definitely become a family favorite. I try to reserve it for Thanksgiving and Christmas dinner but often the children will ask for the recipe to be made as part of their birthday meal.
Oh, and another nice thing about the recipe, it can easily be doubled, tripled or ….
- 2 packages frozen chopped broccoli
- 1 cup cream mushroom soup (make your own!)
- 1 cup mayonnaise, basic or lacto-fermented
- 2 eggs, well beaten
- 1 med. onion chopped
- ¾c. chopped nuts
- 1 c. grated sharp cheese
- salt to taste
I buy all my real salt and spices from my affiliate partner Mountain Rose Herbs because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.
- Cook broccoli according to package directions and drain.
- Add soup, mayo, chopped nuts and mix well.
- Add beaten eggs and onions.
- Pour into a greased 2 qt casserole.
- Sprinkle with cheese.
- Bake at 350F for 30 min.