Broccoli and Cheese Casserole

By: The Local Palate
Broccoli & Cheese Casserole []

The Boston-based chef, who competed on Top Chef and is a regular judge on Chopped, Tiffani Faison has always had a soft spot for Southern food, and this Broccoli and Cheese Casserole is one of her go-to recipes.

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Serves 6-8

  • 1½ pounds broccoli florets, steamed for 1 minute and cooled
  • ¼ cup minced white onion
  • 4 eggs, beaten
  • 3 (10.5-ounce) cans cream of mushroom soup
  • 2 cups mayonnaise
  • 1 pound grated sharp white cheddar cheese
  • 1 tablespoon salt
  • 1 teaspoon pepper Nonstick cooking spray 2 sleeves Ritz Crackers, crushed
  1. Preheat oven to 350 degrees. In a large bowl, stir together broccoli, onion, eggs, mushroom soup, mayonnaise, cheese, salt, and pepper until fully incorporated.
  2. Spray a medium-sized baking dish with cooking spray and add broccoli mixture. Press mixture into dish to make an even layer. Place a piece of parchment paper directly on top of broccoli mixture, then cover dish with aluminum foil.
  3. Bake for 30 minutes. Remove from oven, remove foil and parchment, and cover casserole with crushed crackers.
  4. Bake for another 15 to 20 minutes, or until center of casserole is firm but still moist, and crackers are golden brown.
  • Recipe By
    Tiffani Faison of Sweet Cheeks Q located in Boston, Massachusetts

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