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- Hey, friends, it's nighttime.
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Is it supper time or bedtime, Eddie?
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Anyway, it's getting late,
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but I can't quit thinking
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about trying to help my friends out there
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with recipes for Thanksgiving.
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So I just got my broccoli casserole on my mind.
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You know, this is what we serve
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at Paula Deen's Family Kitchen
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and the Lady and Sons.
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You know, prep, prep, prep is the best thing
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to make your cooking so easy.
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So there's one thing though in this recipe,
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if you go down and go to the recipe, this won't be in there.
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I have one cup of onions,
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that's been sauteed in a little butter.
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And to me this is, I do this every time
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with my squash casseroles, my broccoli casseroles,
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anything like that, because to me that onion
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that's been cooked in that butter is,
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it's just much needed to me.
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So just know to add that,
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even though you don't see it in the recipe.
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All right, so I've got one can of mushroom soup.
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Now if you are a canned soup snob,
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you can always make your own cream of mushroom soup.
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I love my homemade mushroom soup,
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but you know, for a casserole,
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this just makes it so easy.
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So I'm just gonna mix these things together.
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So I have cracker crumbs, cheese,
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cream of mushroom soup, mayonnaise, and broccoli.
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Now let's talk about the mayonnaise.
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If you're not a real mayonnaise person,
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substitute that with sour cream.
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Or you could do half mayonnaise, half sour cream.
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So that is strictly up to you.
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And this recipe calls for two 10 ounce boxes
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of frozen broccoli that you cook and drain real well.
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Well, I really like using fresh broccoli.
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So that's what I did.
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I flowered the amount of broccoli
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that I thought would equal two 10 ounce packages,
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and I drained it real good,
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and I squeezed the juice out of it
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with my, what do you call that, Eddie?
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Is it a pestle or is it just a?
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- A masher, that sounds good to me.
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That's my kind of language.
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All right, now I'm gonna add my egg to my wet mixture.
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I'm gonna add my mayonnaise,
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and like I said, you can't go wrong.
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Sour cream would just make it a little bit lighter
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than the mayonnaise, so choose either one.
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It's not gonna hurt your recipe.
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It'll still be delicious.
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Okay, now our cheese,
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and that was, I'm gonna take some of that out.
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It calls for a cup of cheese
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in with your wet sauce,
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but I'm probably gonna save some and put it on top.
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All right, I didn't get out a dish for us to make this in.
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All right, I'm gonna give this a little spray
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just in case it wants to stick.
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And this looks like a lot of wet ingredients.
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So we may have enough
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that we can actually get two casseroles out of this.
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So I'm gonna get another bowl,
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and I'm gonna put my broccoli in.
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I pounded it in there good with our masher.
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Okay, I mean, I got the moisture out of it, which is good.
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So I'm going to slowly mix this together.
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Yeah, I think I can get two casseroles out of this, Eddie,
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Because I don't want it to be all.
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I think this is perfect.
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So I'll cook out, I'll pull out my other head
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of broccoli, and I'll make it twice, which is wonderful.
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So these are judgment calls that you have to make yourself.
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You know, formulating a cookbook I found was the hardest,
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hardest part of writing cookbooks
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because I'm not exactly a recipe follower.
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So you know, I do it by looks, touch,
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and sometimes you just have to make a judgment call.
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All right, so I'm gonna put this cheese on top.
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We do want it nice and cheesy.
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And now I'm gonna take my breadcrumbs that I did
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with my masher, and I have some melted butter.
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A lot of recipes will tell you top your casseroles
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with the crushed crackers
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and drizzle it evenly over with melted butter.
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So this is how I make sure
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that all my crackers are buttered.
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So I crush them, melt me a little butter,
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and toss those crumbs all in there.
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And that was probably two tablespoons of butter
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for that many crackers.
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It's so much easier doing it that way.
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And this will be ready in about 25 minutes.
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And don't you think our broccoli casserole
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is really one of the favorites at the restaurant, Eddie?
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- [Eddie] Oh yeah, definitely. - Yeah.
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Okie-doke, so there we go.
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So I've got the oven preheated, 350 degrees for 25 minutes.
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Look at that broccoli casserole.
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Now I may have wished that I had gone ahead
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and added all of the wet ingredients to the broccoli,
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but I don't know, we'll just have to see,
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depending on how wet you like yours.
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And that looks very, very good.
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Can you see in there, Eddie?
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But if you want more cream in yours,
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then I would say absolutely add
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all of your wet ingredients to it.
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I do think that the broccoli casserole
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at Paula Deen's Family Kitchen
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and the Lady and Son's, I think it is definitely more,
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has more of your wet ingredients in it,
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don't you think, Eddie?
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- [Eddie] Yeah, and I, you know,
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and I think they may use a bigger floret I'm guessing.
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It is so good, and for my broccoli,
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I strictly cut just the floret part off.
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I didn't use any stalk or anything.
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That's very good, y'all.
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Put all the creamy stuff in it.
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I think you're definitely gonna want that one
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on the Thanksgiving table.
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But in the next video I have
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I am sharing a recipe with y'all of an old standard recipe
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that has been around a hundred times.
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And I think all of you out there will remember
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your mama making this
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and putting it on your Thanksgiving table.
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So we'll see you in the next video.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
