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Holiday Recipes: Broccoli Casserole Recipe - Need a delicious recipe this holiday season? Paula’s got you covered with a fan favorite…Broccoli casserole!
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0:00
- Hello, y'all. Now, what is this?
0:02
Is this the third recipe for our Thanksgiving
0:08
videos? - [Man] Yes.
0:09
Yes.
0:10
- Okay.
0:10
So this video, y'all,
0:13
is another one of those most requested recipes.
0:17
And this is broccoli casserole.
0:20
Now you got some options here.
0:23
In the recipe, if you go right by the recipe,
0:26
it calls for two 10 ounce boxes of frozen broccoli.
0:32
I normally use fresh.
0:35
I buy the bags where it's already,
0:39
the stalks have already been removed.
0:41
That's normally what I use, but either one works out well.
0:44
It's strictly up to you.
0:47
And this recipe also does not call for onion.
0:52
Well, I put sauteed onion
0:55
in every casserole I make, I think.
0:58
So if you want to have onion in it,
1:02
then chop your onion up, saute it in butter,
1:06
and then add it to it.
1:08
But this is, this is one of those retro recipes.
1:13
And I think it's probably done this way from the very start.
1:18
I've got a buttery cracker.
1:21
I've got a cup of mayonnaise,
1:22
a can of cream of mushroom soup.
1:25
I think that's two eggs. Right, Teresa?
1:28
- [Teresa] Yes, ma'am.
1:30
- And a cup of cheddar cheese.
1:32
- [Teresa] Yes ma'am
1:33
and of course the butter to soak our cracker crumbs in.
1:39
So we've got our two 10 ounce packages of broccoli
1:42
that's been thawed out.
1:47
I let pumpkin lick the rub against the palm of the
1:50
my knuckles.
1:52
So I'm washing that off.
1:54
I'm washing off her love, her love rubs.
2:00
All right so one can of cream of mushroom soup,
2:03
one cup of mayonnaise.
2:07
And I think I got it all out.
2:12
Yeah. I did.
2:14
One cup of cheddar cheese. Mm.
2:24
You know there's some recipes that you just,
2:27
you just can't beat and they've been around forever.
2:34
And they'll probably be around for the rester forever,
2:39
for the rest of forever. (laughs)
2:42
All right so now I'm gonna add my eggs,
2:45
but before I do that, I'm gonna taste.
2:53
I think,
2:56
I think that I'm gonna add
2:58
just a wee bit of house seasoning.
3:01
Because you know, that's got our onion, our garlic,
3:05
our salt and our pepper.
3:10
So yeah, about a teaspoon of our house seasoning.
3:20
And now, in with our beaten eggs, and this will help,
3:26
the eggs will help that casserole.
3:32
It'll help it like set.
3:34
It'll kind of set up for us.
3:38
You know, how you want a custard,
3:41
custard to set for you.
3:49
Okay.
3:53
All right. I'm done with the taste of that, y'all. (laughs)
3:56
Once that egg goes in there, we'll follow through.
4:01
All right so in with our buttery crackers.
4:14
So I'm sure over the years, lots of families have
4:21
have altered their recipe somehow to fit
4:30
their family's favorite flavors.
4:33
You know, you got your cream of mushroom soup in there,
4:36
but if you really liked the mushroom,
4:38
then you could saute fresh mushrooms and add to that soup.
4:46
Okay now I'm gonna come in here and really
4:50
smash that good. - Did you use
4:51
a different cream of something soup?
4:54
- [Chef] Oh my gosh.
4:54
Yes, you could use cream with celery, cream of chicken.
4:59
Cream of what else?
5:02
- [Man] Asparagus. (laughs)
5:03
- [Chef] Ah, I don't think asparagus
5:05
would be so good, Eddie. (laughs)
5:09
But there's several different kinds
5:11
that you could.
5:12
- [Eddie] Yeah.
5:13
- [Chef] Add. Alright.
5:17
You know what?
5:18
I think that casserole dish is gonna be too big for this
5:22
- [Eddie] I think
5:23
I've got - casserole.
5:24
- [Eddie] One size down from that.
5:25
- Yeah, that looks like a 13 by nine by two
5:27
we got laying out, but
5:33
I think it would be a real, real thin casserole
5:36
if we put it in that and I think
5:37
I would like it to be a little thicker.
5:42
And I don't think it's gonna take
5:44
two sleeves of crackers either, but
5:50
so I'll start with this.
5:59
So that's the fun.
6:00
I know I've said it a thousand times, y'all
6:04
but a recipe is just a starting point for yeah
6:09
not the finale.
6:14
Okay. Oh, that's perfect Teresa.
6:17
Look at this wonderful dish
6:21
that Teresa's got out for us.
6:26
Come in.
6:34
Just gonna give that a little spray.
6:42
Okay.
6:45
Hope this doesn't make a liar out of me. (laughs)
6:48
No, it's gonna be perfect.
6:53
Now this is another one of those recipes y'all
6:57
that you can make ahead of time.
6:59
(dishes clanking)
7:01
Whoa!
7:05
I just wouldn't put the eggs in it
7:08
until you're ready to bake it off in the oven.
7:12
Look at that.
7:13
See, that's a perfect size dish, Teresa
7:16
'cause it gives our
7:19
(water running)
7:21
casserole with some depth to it.
7:25
All right so I've got our butter melted.
7:29
and I'm just gonna pour that melted butter
7:33
over those cracker crumbs.
7:35
Now I just love doing it this way, rather than dotting,
7:39
rather than dotting the top of our casserole.
7:45
'Cause this way, I can make sure
7:50
everybody in that little dish gets some butter.
7:55
And I really liked that.
8:02
Okay.
8:06
So this too
8:09
is gonna go in a 350 degree oven.
8:15
Now you can put this casserole together just like this,
8:20
the day before Thanksgiving
8:23
and then pull it out the morning off.
8:25
It may just take a little bit longer to
8:30
for it to cook because it's cold.
8:34
So you may wanna sit it out for like 30 minutes
8:38
and let it kind of get to room temperature.
8:42
And I would say 25 to 30 minutes until it's hot and bubbly
8:47
and your cracker crumbs are a pretty golden brown.
8:54
And you may say, "Oh my goodness, broccoli casserole?
8:59
Can't y'all think of something else?"
9:01
Listen, when it comes right down to it, girls and guys,
9:10
you just can't beat the tried and true.
9:15
All this old stuff is pretty good.
9:19
So, or at least that's what I tell myself. (laughs)
9:25
'Cause I consider myself part of the old stuff. (laughs)
9:29
- [Eddie] Yeah.
9:30
- So that's it.
9:32
In the oven, 25, 30 minutes,
9:36
'cause all that has to cook is the eggs
9:40
and that will cook very quickly.
9:45
So that's recipe number three or four?
9:48
Eddie, I can't...
9:48
- [Eddie] It should be the third one, I believe.
9:50
- This is the third one.
9:51
Okay we've done the, the...
9:55
- Squash. - Squash casserole.
9:56
- The squash casserole.
9:58
cornbread dressing - Dressing.
10:01
- and the squash casserole.
10:03
- Now we're doing broccoli. - Broccoli, broccoli.
10:04
- I mean, broccoli casserole,
10:06
squash casserole was first side dish that we did.
10:10
So I don't know how quickly these are gonna get out,
10:15
but if somebody had a request for a Thanksgiving recipe,
10:21
do you think we could get it in before Thanksgiving Teresa?
10:24
- [Teresa] Actually, all of these recipes
10:25
are gonna be showcased starting on November 11th.
10:28
- November 11th?
10:29
- Starting next week. - All the way through
10:30
Thanksgiving.
10:31
So next week. - Yeah.
10:32
So if you've got a request,
10:34
- [Eddie] A lot of these are requests already.
10:36
- [Teresa] No these are request.
10:37
- I know these are the most requested,
10:39
but if they have a request outside
10:42
what I'm showing y'all.
10:44
- [Eddie] Right.
10:45
- Send me an email 'cause we might just have time
10:49
to get it in. (laughs)
10:53
So see yeah in twenty-five minutes.
10:55
Okay. So look.
10:58
Our broccoli casserole just came out of the oven.
11:03
Oh we doggies.
11:07
And I think we cooked that for about 25 minutes.
11:13
It had a chance to cool down. Thank goodness.
11:18
(laughs) It's so good.
11:23
So, so good.
11:28
- [Eddie] It looks really.
11:29
- Mm! It's really good, Eddie.
11:32
- [Eddie] It looks kinda cheesy,
11:35
gooey. - Mm hm.
11:38
Cheesy, gooey and good. (laughs)
11:42
- [Eddie] The way to eat your broccoli.
11:43
- Mm hm.
11:45
Casserole, casserole, casserole. (laughs) Mm!
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