Homemade Broccoli Casserole

By vealam

Ingredients

• 2 tablespoons butter (divided)
• 12 ounces fresh broccoli florets
• 1 large egg
• 1 recipe homemade cream of mushroom soup
• 2/3 cup mayonnaise
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup freshly grated baby Swiss cheese (using the larges holes on box grater)
• 1 cup diced yellow onion
• 1 tablespoon olive oil
• 2 cups (eye ball it) torn sourdough bread
• 1/3 cup chopped water chestnuts (optional)

Details

Servings 6
Preparation time 20mins
Cooking time 50mins
Adapted from simplyscratch.com

Preparation

Step 1

Position your oven rack in the lower third portion of your oven. Preheat your oven to 350 degrees and butter a 1.5 to 2 quart baking dish.

Place broccoli florets in to a steamer basket. Bring a pot filled with an inch or two of water to a boil. Set the basket into a pot (water should not touch the bottom of the basket), cover and steam the broccoli for 10 minutes. Once steamed, transfer broccoli to a large bowl to cool.

In a medium mixing bowl lightly beat the egg. Add in homemade cream of mushroom soup, mayonnaise, salt and pepper. Stir until all ingredients are incorporated. Set off to the side.

Melt 1 tablespoon of butter in a deep-sided 10-inch skillet. Add onions and a pinch of kosher salt, cook until soft, about 5 minutes. Transfer cooked onions to the bowl with the broccoli.

Add 1-1/2 tablespoons butter plus 1 tablespoon oil to the pan that cooked the onions, add 2 to 3 cups of torn sourdough bread and toss to coat. Toast the bread pieces for 5 to 6 minutes over medium-low until lightly golden and slightly crispy. (these will further crispy in oven)

Pour in the soup/egg mixture, the grated Swiss and use a rubber spatula to stir the ingredients. Spoon broccoli mixture into prepared baking dish and top with bread pieces.

Slide the casserole into the oven and bake for 25 to 30 minutes or until the casserole is bubbly. Allow to cool a few minutes before serving.