Up next in 10
Broccoli Bake Recipe - This cheesy broccoli casserole recipe makes for a great Christmas side dish. And who doesn't love a good casserole recipe?
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
Broccoli Bake Recipe: https://www.pauladeen.com/recipe/cheesy-broccoli-bake/
------------------------
For more Holiday Cooking & Baking Recipes videos, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGAhuN4aB9eQCNZtrfVxz13
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #loveandbestdishes
Show More Show Less View Video Transcript
0:00
- So Eddie was telling me that last Christmas
0:03
I shared with y'all, like,
0:04
the Lady & Sons broccoli casserole.
0:09
So this year, I'm going to share with you,
0:14
Cari, my niece's mother's, recipe.
0:17
Jill Hyers was married to my brother for 20 years.
0:22
And after 20 years they separated,
0:24
but Jill was a good cook, a good cook.
0:28
So I'm going to share the recipe that she used, with y'all.
0:32
And I'm going to start with couple of tablespoons of butter.
0:36
You can tell that's not my recipe,
0:38
'cause it's only, like, two tablespoons. (laughs)
0:42
Now I've got two pounds of broccoli,
0:44
fresh broccoli back here, steamin'.
0:48
And I'm going to let it steam for about 10 minutes.
0:53
But you know, at Christmas time and Thanksgiving,
0:57
it can sometimes be all about casseroles,
1:00
especially Thanksgiving, y'all.
1:02
So this is just something a little different
1:07
for y'all to think about.
1:10
'Cause Thanksgiving says, "Casseroles.
1:16
Casseroles. Casseroles."
1:18
All right. So a fourth of a cup of celery,
1:23
diced celery.
1:25
And that was a fourth of a cup of onion.
1:29
And I've got a quarter of a pound of mushrooms.
1:35
So we just going to saute all that.
1:37
(dishes clanging)
1:38
Oops. Excuse me.
1:38
Did that hurt your ear?
1:43
We just goin' to saute this together.
1:46
And then when it's about done,
1:48
I'm going to put in, and I do love this part
1:50
about Jill's broccoli casserole,
1:54
is the sliced water chestnuts.
1:56
'Cause I love the crunch that this gives the casserole.
2:02
How do you make broccoli casserole, Cuz?
2:06
- [Don] I do everything that you're doing.
2:08
I don't use a lot of chestnuts,
2:11
and I should because I like, your right,
2:12
I like the crunch.
2:13
- That crunch is so good.
2:17
So if you prefer my recipe,
2:20
you can just add water chestnuts to the recipe that I make.
2:25
In fact, in my "Kitchen Classics,"
2:30
which I have to say, I keep that one on my counter 24/7.
2:37
I just love that "Kitchen Classics" cookbook.
2:43
So the recipe that I started making years ago
2:47
calls for frozen broccoli,
2:52
but I don't ever recall using frozen broccoli.
2:55
Maybe I did,
2:56
but I always use fresh and you know,
2:58
just steam it down some.
3:01
But it's just whatever works for you.
3:05
So we're going to let that saute,
3:06
and I'm gonna check on our broccoli again.
3:12
And you know, it doesn't take long
3:16
to get broccoli a little bit soft.
3:20
So what kind of cheese, Don, do you use?
3:23
I'm using, in Jill's recipe, Velveeta,
3:28
which is-
3:29
- [Don] Of course.
3:30
- That's a processed cheese.
3:31
- [Don] It is. It is.
3:32
- [Eddie] And some cheddar.
3:34
- [Don] Yeah. - Yes, and some cheddar.
3:36
- [Don] Yes. I would use cheddar,
3:38
probably more medium to sharp, you know?
3:43
Probably not extra sharp,
3:44
'cause then it just over powers it.
3:47
- Well, if I can go to a grocery store,
3:49
that's got a wheel of a cheddar cheese,
3:55
and it's red-covered, covered with red wax
3:58
or it could be black,
4:01
but Hoop cheese is the best cheese
4:03
in the whole entire world, to me, for casseroles.
4:07
- [Don] Yes. Absolutely.
4:08
- And macaroni and cheese.
4:10
- [Don] Yes.
4:11
- Definitely macaroni and cheese.
4:14
- [Don] You're macaroni and cheese
4:16
has always been just, you know, a hit.
4:19
I mean, it's a world famous hit.
4:21
- Yeah. Yeah.
4:22
- [Don] And, you know, Glennis'-
4:23
- Aunt Glennis' though, made the finest mac and cheese
4:27
I've ever slid between my two lips.
4:29
- [Don] Yes. Yes.
4:30
- And her secret was the Hoop cheese,
4:34
a can of Carnation milk.
4:36
- [Don] Exactly.
4:37
- And uh...
4:38
- [Don] Butter.
4:40
- Oh, yeah. - [Don] Or Eggs, eggs.
4:41
She put eggs. - Yeah. Yeah.
4:44
But I mean, hers was just,
4:47
and Aunt Glennis was not really that great of a cook.
4:51
- [Don] No. But Grandma Annie was.
4:54
- Yes. But Aunt Glennis had some specialties
4:58
that she did that nobody could touch, nobody.
5:03
- [Don] That's right.
5:04
- And we didn't even try to.
5:05
- [Don] No.
5:06
- Her cream corn.
5:07
Her fresh cream corn would bring tears to your eyes,
5:11
and the macaroni and cheese.
5:12
But I always made sure I made the dressing
5:16
because her dressing was nasty.
5:19
- [Don] Yes, it was.
5:19
- Do you remember?
5:20
- [Don] Oh, your dressing is just superb.
5:23
- Yes. Well, she would put rice and boiled eggs in her--
5:27
Oh, it was just awful.
5:30
- [Don] But her Hoe cakes,
5:31
her Hoe cakes now, oo goodness.
5:33
- I don't remember her making Hoe cakes,
5:37
but I'm sure it was good.
5:38
- [Don] Not at Thanksgiving, no.
5:40
- Uh-uh.
5:42
But, oh, my gracious.
5:45
That macaroni and cheese.
5:47
And Aunt Glennis is no longer with us.
5:51
And we miss her and miss our good times
5:54
that we had for 25 years.
5:57
25 Thanksgivings in a row,
6:00
we had at uncle Bernie and Aunt Glennis' house
6:03
in Statesboro.
6:06
- [Don] You know what dad always said?
6:08
He said, "I'm glad to see you come
6:10
and I'm glad to see your tail lights go."
6:12
- Uh-huh. He'd say, we'd get up like Sunday morning,
6:17
you know, that's when we'd all go back home,
6:21
and he'd get up and he'd say,
6:22
"Okay, kids, I want to see some tail lights.
6:28
Get your ass in the car.
6:29
I want to see tail lights." (laughs)
6:34
They were so happy to get rid of us. (laughs)
6:38
'Cause we just took over their house.
6:41
- [Don] If you remember,
6:42
you had to make gas money
6:44
because Jimmy Dean,
6:47
you had to win what he was losing at the poker tables.
6:51
- Yes. We always played poker as a family,
6:54
and we played nickel, dime, quarter.
6:57
Well, Jimmy, God rest his soul,
7:02
you could have him beat,
7:04
showing with your hand on the board,
7:09
and he would stay to the very end.
7:13
And 'cause he had nothing, nothing.
7:16
He couldn't beat the pair of deuces showing.
7:19
And I said, "Jimmy, why, why are you doing that?"
7:24
He said, "Well, I came to play poker."
7:31
So I had to really,
7:32
I couldn't enjoy it because I had to cover his losses
7:38
and have enough gas money to get back to Albany.
7:42
And he made it very, very hard. (laughs)
7:46
He made it very, very hard on mama.
7:50
All right. So I'm goin' to...
7:56
And look, I love my new set of pots and pans, y'all.
8:01
You know, it's hard when your fightin'
8:03
with towels or somethin'
8:06
'cause they mess me up.
8:08
But mine has the cool grips on it
8:12
and I just love it.
8:15
All right. So we're going to let that drain for a minute.
8:18
Where'd I put my spoon?
8:21
And I'm gonna stir this around.
8:24
Oops.
8:28
I'm gonna stir that around
8:30
and let some of the...
8:35
See all the water coming out of it?
8:41
Okay.
8:43
Now, I'm going to mix up our broccoli casserole
8:47
right in this pan.
8:51
Okay. We had to stop and check,
8:53
and see exactly how Jill makes her broccoli casserole.
8:58
Okay. So we're melting our Velveeta cheese
9:04
along with our soup.
9:08
And there's no liquid in this soup, I don't guess.
9:15
(spoon banging)
9:20
Okie doke.
9:22
And this is...
9:27
- [Eddie] Garlic salt.
9:28
- Garlic salt.
9:31
All right.
9:34
And pepper.
9:38
Just throw that over our,
9:41
our water chestnuts,
9:44
our onions, celery, and mushrooms.
9:50
So now, I'm going to add our fresh broccoli.
9:57
This just seems like a little bit more
9:58
than two pounds, Eddie.
10:02
You know?
10:06
Let's just see what we got here.
10:15
(spoon banging)
10:16
I don't know. I'm kind of scared to add it all.
10:20
I think I'll wait and see how much...
10:25
Oh, I'm gonna have to turn this down.
10:31
(knob clicking)
10:34
On really low.
10:44
Okay. You know what I'm gonna do?
10:47
I'm gonna just take a little milk
10:51
and wash out this can.
10:57
Actually, I'm taking a little half and half.
11:08
And I'm just gonna
11:12
wash out this soup can with a little half and half.
11:20
'Cause this almost look like it wanted to
11:24
get a little stuck
11:28
or a little brown, I should say.
11:31
Okay, so, it doesn't take that Velveeta long to melt.
11:35
So we're going to bake this for about 25 minutes.
11:40
And then for the last five minutes,
11:43
we'll take it out of the oven
11:45
and put the cheddar cheese on top.
11:49
And that'll be the last dose
11:54
of cheese it gets.
11:59
Okay. Let's see.
12:00
I'm going to turn this back up now 'cause...
12:06
There we go.
12:11
You know it's just hard to beat mushroom soup.
12:14
Once in a while, just to make myself feel better,
12:18
I'll make fresh mushroom soup
12:23
to use in my casseroles.
12:25
But I tell you what,
12:26
the handiness of the canned soup
12:31
is very, very easy.
12:35
Okay. You can see that Velveeta starting to melt now,
12:38
and it's turning our soup to
12:44
a cheesy lookin' color.
12:51
Okay.
12:56
So I think that's melted enough, Eddie.
13:00
So I'm gonna pour this
13:05
over our broccoli.
13:09
(spoon banging)
13:15
All right. And to get out every drop,
13:21
I'm gonna use my handy-dandy, rubber spatula. (laughs)
13:25
(spoon banging)
13:32
(spoon banging)
13:39
(food sloshing)
13:48
I wish that I had measured that, uh,
13:54
or at least weighed that broccoli.
13:57
So now that I've seen how much liquid we got,
14:01
Eddie, I'm gonna put another little,
14:03
a couple of handfuls in.
14:07
- [Eddie] Are you questioning Theresa's measurements?
14:10
- (laughs) You know, usually,
14:13
usually, Theresa will go over rather than under.
14:19
'Cause she wants to make sure I have enough.
14:24
So, yes. I trust her.
14:28
But just in case
14:33
she went over.
14:35
All right. Did you spray these, Eddie?
14:37
- [Eddie] No.
14:38
- M-kay. So I'm using a 13 x 9 x 2.
14:42
Given it a little spray.
14:47
(pans clanking)
14:49
Here we go on the eyelet.
14:53
This looks delicious.
15:00
Looks good, Jill.
15:10
Oh, come on, arm. (laughs)
15:18
- [Eddie] Yeah, this would be good
15:20
for your Christmas dinner,
15:22
with the beef tenderloin.
15:23
- Yes. Yes, it'd be delicious.
15:26
All right. So there we go.
15:32
Mm. Mm-mm-mm.
15:37
It's delicious.
15:38
I'm just goin', where I overshot,
15:42
I'm just gonna wipe that.
15:44
Now this is going in,
15:46
I think the 350 degree oven.
15:48
Yep. 350
15:53
for about 25 minutes.
15:56
And then we'll pull it out
15:57
and we'll put that cheese on it,
15:59
and let that melt.
16:04
I'm just gonna spread that out a little bit.
16:05
I got more juice down here.
16:09
Delicious.
16:11
I do love the fact that we're using fresh broccoli
16:16
and not frozen.
16:23
Pretty good. (laughs)
16:27
So 350, 25 minutes, y'all.
16:30
Okay. So the casserole cooked for 25 minutes.
16:39
And believe it or not,
16:42
I'm on my phone looking for pictures of my grandchildren
16:45
to go on the wall. (laughs)
16:48
Okay. So five more minutes
16:51
and that wonderful cheddar cheese will have melted.
16:57
All right. 30 minutes all-total
16:59
in a 350 degree, preheated oven.
17:02
Now here's the trick,
17:05
I'm gonna try to slip a bite out
17:10
and fix it back where nobody will know I've been in it.
17:17
How's that?
17:19
You can tell I've done that more than one time. (laughs)
17:23
Pretty good, right, Eddie?
17:29
Mm. The broccoli is cooked perfect.
17:32
I'm going to try and get a little juice.
17:36
The broccoli is cooked perfect.
17:39
It still has a bite to it.
17:52
Mm, I like it, Jill.
17:57
It's really so, so good.
18:08
I know I've had your broccoli casserole
18:10
more than one time in my lifetime,
18:13
but I have forgotten just how good your recipe is.
18:17
And I would just be willing to bet
18:19
you got it from your mother,
18:22
who was one of the sweetest ladies in the whole world.
18:26
So I think this is perfect for your Christmas table.
18:30
I can promise you, your guests are gonna love it.
18:33
If they love broccoli.
18:35
Ow! (laughs)
18:37
So love and best dishes.
18:39
Hope this helps, y'all.
18:42
Mm-Hmm.
#Food & Drink
#Hobbies & Leisure