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Debbie Parker, a family friend of Libby's mom recalls Libby's grandmother making a tasty broccoli casserole often during the 1960's. Debbie says, “I fondly remember the controlled chaos that was always fun at y’all’s home. Your Mom always seemed to me to have everything under control and running smoothly. I used to love joining your family at the dinner table and remember HOPING she would fix a broccoli casserole that she considered mundane but I thought was out of this world!!! I want Libby to have her grandmother’s recipe. I LOVED it!"
Thanks to Debbie, now Libby can prepare Nancy’s Memory-Maker Broccoli Cheese Casserole. This creamy broccoli and cheese casserole can be served as a side dish or a vegetarian main course.
Ingredients:
© 2 packages frozen broccoli, defrosted
© 1 can condensed cream of mushroom soup
© 4 ounces cheddar cheese, grated
© 1 medium onion, minced
© 3/4 cup mayonnaise
© Ritz crackers
© Butter
Directions:
Drain defrosted broccoli well. Combine all ingredients except crackers and butter. Spoon into a buttered 9"x13" casserole. Crush crackers and sprinkle over
broccoli mixture. Dot with butter. Bake at 350° for 30 minutes.
Thanks to Debbie, now Libby can prepare Nancy’s Memory-Maker Broccoli Cheese Casserole. This creamy broccoli and cheese casserole can be served as a side dish or a vegetarian main course.
Ingredients:
© 2 packages frozen broccoli, defrosted
© 1 can condensed cream of mushroom soup
© 4 ounces cheddar cheese, grated
© 1 medium onion, minced
© 3/4 cup mayonnaise
© Ritz crackers
© Butter
Directions:
Drain defrosted broccoli well. Combine all ingredients except crackers and butter. Spoon into a buttered 9"x13" casserole. Crush crackers and sprinkle over
broccoli mixture. Dot with butter. Bake at 350° for 30 minutes.