Sunday, November 21, 2010
77. Broccoli-Spinach Casserole
From 2006 Southern Living Annual Recipes
Every good Southern woman knows a delicious casserole begins with a can of cream of mushroom soup and ends with a topping of crumbled Ritz crackers...and this one's no exception.
I can guarantee that this dish will make fans out of broccoli and spinach haters. It has tons of goodness holding it together. I served it with steak, and it was a fantastic accompaniment. Perfect for a potluck, too. Plus, it's easy to put together (and halve, as well).
I got home from the grocery store and realized I didn't have any mayonnaise (how is that possible?), so I substituted some dijonnaise I had on hand...and it added a perfect extra flavor to the dish. I'll definitely make that "mistake" again.
2 (10-oz.) packages frozen chopped broccoli, thawed
2 (10-oz.) packages frozen chopped spinach, thawed and drained
2 (10 3/4-oz.) cans cream of mushroom soup
4 large eggs, lightly beaten
1 large sweet onion, diced
2 cups (8 oz.) shredded sharp Cheddar cheese
1 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
36 round buttery crackers, crushed
Stir together first 10 ingredients in a large bowl until combined. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed crackers.
Bake at 350° for 40 to 45 minutes or until set.