Well, Thanksgiving Day is nearly upon us, if you’re like me, you are searching cookbooks, blogs, and old family recipes in order to decide what to make or bring on Thursday. A few months ago (more like six months ago,) I visited my aunt in Houston and we made this delicious Amish Broccoli Bake, which I think, would be the perfect side dish to the turkey and dressing you’re about to eat.
Nothing compares to the homemade goodness of the rich and creamy taste and texture of this delicious Amish vegetable casserole. I’m not sure what an “Amish” dish is, but this one was great. The herb stuffing mix added a punch of flavor combined with the freshly grated Cheddar cheese, and creaminess from the soups and mayonnaise.
I grew up hating all vegetables, including broccoli. My mom would always tell me, “I know kids your age who love broccoli, especially when drizzled or dipped in Cheddar cheese.” Either my mom was not very convincing, or I was very picky, but I for sure was not going to eat that! It wasn’t until college (just a few years ago,) that I actually started enjoying veggies. I hear your taste buds change every seven years, but I think my main motivation was the fact that I was eating crummy dorm foods which consistent entirely of pizza, quesadillas, and sandwiches…not too healthy if you ask me. Because I realized I had a “deficiency” of anything healthy in my diet, I would go out of my way to try vegetables, including raw carrots and snow peas at lunch. I soon discovered that I actually like vegetables, especially when they are in some sort of sauce, like the way Pei Wei
prepares their signature dishes. Apparently my taste buds have changed, because I now LOVE broccoli, mushrooms, green beans, peppers, and onions (I used to hate that stuff!)
Enjoy and maybe this recipe will make veggie lovers out all those picky eaters.
Place half of the broccoli and half of the cheese and stuffing mix in the casserole dish.
Pour half of the butter and half of the soup mixture over stuffing. Repeat layers one more time.
Bake for 35 to 40 minutes in a 350 degree oven.
Amish Broccoli Bake
1 (10-3/4-ounce) can cream of mushroom soup
1 cup mayonnaise
1/2 cup chopped onion
1/2 tsp salt
1/4 tsp black pepper
1 (10-ounce) packages frozen chopped broccoli, thawed
1 cup shredded Cheddar cheese
1 (6-ounce) box herbed stuffing mix
1/4 cup (1/2 stick) butter, melted and divided
1. Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
2. In a medium bowl, combine soup, mayonnaise, onion, salt and pepper; mix well.
3. Place half the broccoli in the casserole dish. Sprinkle with half the cheese and half the stuffing mix. Pour half the butter and half the soup mixture over stuffing. Repeat layers one more time.
4. Bake 35 to 40 minutes, or until hot in center.