I received to know my late sister-in-law, KelLee, by her classic recipe field. The time-worn container—handed right down to my husband, Gavin, after her demise in 2005—holds a fastidiously organized assortment of recipes. While just a few are clipped from newspapers, magazines and coupon books, most are handwritten in swirly cursive on 5-by-3-inch index playing cards.
We by no means received the prospect to satisfy, however each time I flip by the playing cards, I think about how we might be finest associates—or on the very least, glad cooking companions. Among the various gems within the field are two copies of Grandma Mollie’s Applesauce Cake, Rosemary’s Hootenanny Pancakes, Sandy Jensen’s Sweet and Sour Meatballs—and Aunt Louise’s Broccoli Casserole, a dish that not too long ago grew to become a staple in our dwelling.
Aunt Louise’s Broccoli Casserole
Dotdash Meredith Food Studios
Aunt Louise’s Broccoli Casserole is so comforting, even Gavin—a proud broccoli hater—loves it. The recipe, shared by his late aunt, options tender broccoli coated with condensed mushroom soup, bitter cream, and shredded cheese, then topped with buttery Corn Flakes and baked within the oven till golden and bubbly. On the nook of the recipe card, KelLee wrote one phrase: “Yummy.” It’s a candy reminder that the common-or-garden dish is value making.
“Corn Flakes make everything better—even broccoli,” Gavin says. “If you love funeral potatoes like I do, you should make this casserole.”
Gavin says Aunt Louise, his father’s oldest sibling, used to go to their household on Colorado’s Front Range within the summertime. She taught his two sisters the way to make Italian dishes like ravioli, recipes she picked up from their Grandma Mollie. “I used to be actually little when she’d go to, so I don’t keep in mind so much about her,” Gavin says. “But I do know she was a great cook dinner.”
To me, this broccoli casserole recipe—a crowd-pleasing facet that comes collectively rapidly for a weeknight or a potluck—is a quiet tribute to Aunt Louise’s culinary legacy.
How To Make Aunt Louise’s Broccoli Casserole
Aunt Louise’s authentic recipe is unfastened. It’s only a listing of substances and some quick notes for instructions, nearly like she meant it as an invite to make the casserole your personal. I like utilizing melty cheeses like sharp Cheddar and Monterey Jack, however truthfully, something you may have available will work simply tremendous. Gavin likes to stir a teaspoon of garlic or onion powder into the bitter cream combination for just a little additional taste.
Ingredients
- 4 cups broccoli, cooked and drained
- 1 can (10.5 ounce) condensed cream of mushroom or cream of rooster soup
- 1 cup bitter cream
- 2 cups of cheese (choose two of your favourite varieties, reminiscent of Cheddar and Monterey Jack or mozzarella and Parmesan)
- 2 to three tablespoons butter, melted (simply sufficient to bind the Corn Flakes)
- 2 cups Corn Flakes, crushed
Directions
- Grease a 9×13 dish with cooking spray or butter. Season the broccoli with salt and pepper and pour it into the casserole dish. Combine the cheese, bitter cream, and condensed soup and fold the combination into the broccoli.
- Combine Corn Flakes with melted butter and sprinkle the topping on prime of the casserole. Bake in an oven preheated to 350 levels F for half-hour or till bubbly.
