Annie Mae's Broccoli Casserole
A favorite family broccoli casserole.
Equipment
- oven
- Mixing bowl
- cutting board
- chef's knife
- zip lock bag
- saucepan
- colander
- 1 quart ziplock bag
Ingredients
- 1 large bunch broccoli, cooked/drained
- 1 C mayonnaise
- 1 small jar diced pimento
- 1 can cream of mushroom soup
- 1 C grated cheddar cheese
- juice of one lemon
- 1 C cheez it crackers
- 1/4 C whole pecans
Instructions
- Preheat oven to 350 degrees.
- Remove florets of broccoli from bunch and add to boiling salted water in a saucepan. **I also include stems that have tough outer part removed. Cook until bright green and tender.
- While broccoli is cooking, mix together soup, mayo, lemon juice, pimentos, and cheese in a large mixing bowl.
- Drain broccoli.
- Add broccoli into casserole mixture.
- Mix together and pour into buttered casserole dish.
- Add cheez it crackers into a quart ziplock freezer bag and roll with a rolling pin or with your hands to make them into a "crumb" consistency.
- Add crackers to the top of the broccoli casserole and scatter with whole pecans.
- Bake in a preheated 350 degree oven for about 45 minutes until it's bubbly and beginning to be lightly golden.
Notes
This broccoli casserole is a generations family favorite that is served any time of the year. Perfect for special occasions or just an evening meal.
Hope it becomes your favorite, tooQ