My Aunt Barb is one of those amazing cooks who can pull off dinner for 30 and make it look like the simplest feat in the world. We always used to celebrate Thanksgiving at her house, but as we all started growing larger and larger families, she ran out of room for the cousins, and the tradition became a thing of the past. But back in those days, I remember standing in front of Aunt Barb’s fridge and marveling at the lists she always hung there. First the menu, then the shopping lists, then the make-aheads and oven schedules: she had it down to a science.
Hand in hand with being an amazing cook comes the ability to make favorite dishes year after year without benefit of recipes (I’m not there yet!). So it took me years to get Aunt Barb to take a stab at writing down the steps she puts into her Broccoli Cheese Casserole. You’ll see below that the ingredient quantities are pretty subjective. You can adjust according to the size of the crew you’re feeding. Hands down my favorite side dish, it’s quick and easy, and I will make this at least three times over the holidays. In fact, I think I’ll make it right now!
AUNT BARB’S BROCCOLI CHEESE CASSEROLE
1-2 bags frozen broccoli
1-2 cans cream of mushroom soup
Lots of Cheddar, Swiss or Colby cheese (grated or pre-shredded)
1/2 c. mayo
1/2 c. milk
1/2 c. chopped onions
Pre-heat oven to 350. Steam or microwave broccoli until tender. Combine remaining ingredients in separate bowl. Spread broccoli in 9×13 baking dish and cover evenly with mixture. Bake uncovered in 350 oven for 1/2 hour. Midway through, cover with breadcrumbs and, if you like, sprinkle with paprika and parsley flakes for color.0