Broccoli Casserole with Two Cheeses

Recipe Directions

2 tablespoons butter
1 box (10 ounces) frozen chopped broccoli*
1 medium onion (for about 3/4 cup chopped)
2 large eggs
1 can (10 3/4 ounces) 98 percent fat-free cream of mushroom soup
1 cup shredded sharp Cheddar cheese
1 cup shredded Swiss cheese
1/2 cup reduced-fat mayonnaise
1 bag (16 ounces) frozen broccoli cuts*
Cooking oil spray
1 cup bread crumbs or cracker crumbs

Preheat oven to 350 degrees F.

Melt butter by placing in a 1-cup glass measure. Cover with a paper towel, and microwave 30 to 45 seconds on high or until mostly melted. Remove from microwave, and stir until completely melted. Set aside.

Place chopped broccoli in a colander and rinse with warm tap water until frozen block breaks apart. Set aside to drain. Peel and coarsely chop the onion. Set aside.

In a 3-quart or larger bowl, lightly beat eggs. Add melted butter, onion, mushroom soup, cheddar and Swiss cheeses and mayonnaise. Stir well. Press chopped broccoli with back of a spoon to remove as much water as possible. Add to bowl.

Place frozen broccoli cuts into same colander and rinse with warm tap water for about 1 minute to partially defrost and remove any ice crystals. Drain well, pressing with back of a spoon, and add broccoli to bowl. Stir well until broccoli is coated with sauce. (Bowl may be covered and refrigerated up to 8 hours or proceed to step 6.)

Spray a 13 X 9-inch casserole dish with cooking oil spray. Pour broccoli mixture into dish, and smooth with back of a spoon to even out mixture. (Casserole may be frozen, unbaked and wrapped tightly, up to a month. Allow casserole to thaw 48 hours in refrigerator. Remove from refrigerator while oven preheats.)

Bake in middle of oven, uncovered, until top begins to brown and edges bubble, about 35 minutes.

Remove from oven and sprinkle crumbs evenly on top. Continue to bake, uncovered, until crumbs brown, about 10 minutes.

* Cooking Notes

Using two types of broccoli is Beverly’s most recent update. Broccoli cuts (larger pieces than florets but not quite as fine as chopped) add texture, while chopped broccoli is a necessary binder. If you can’t find frozen cuts, substitute florets or spears and chop them into bite-size chunks.