For some of us, a holiday or weekend dinner wouldn’t be complete without the standard green bean casserole. The creamy bake of green beans, condensed soup, and crunchy onion topping is certainly a crowd pleaser. But there are times when we cooks like to make little changes to the menu to keep ourselves interested in the work we are doing in the kitchen.
If that’s the case for you this year, take a look at this recipe for Broccoli Bake. Here, Amesbury resident and food blogger Jane Ward makes a minor tweak to that favorite green bean dish by simply switching the vegetable.
By using broccoli instead of green beans, you can throw a little change into dinner, while at the same time staying safely within the family’s comfort zone. Just like the green beans, though, the casserole bakes up nice and creamy and the toasted bread crumbs yield that desired crunch.
1 can condensed Cream of Celery Soup
1/2 cup milk
1 teaspoon Dijon or spicy brown mustard
Ground black pepper
Two 10-ounce packages frozen broccoli cuts or spears, thawed and drained
Fine dry bread crumbs
1 tablespoon soft butter
Preheat the oven to 350 degrees F.
Butter a 9-inch baking dish and set aside.
Pat the thawed broccoli dry. Chop the spears into bite-size pieces, if using spears, and place the broccoli in the casserole dish.
In a medium bowl, stir together the soup, milk, and freshly ground black pepper to taste, about 1/8 teaspoon.
Pour the creamy sauce over the broccoli.
Sprinkle 2 to 4 tablespoons of dry bread crumbs over the top. Dot the top of the casserole all over with soft butter.
Place the baking dish in the preheated oven and bake for 30 to 40 minutes, or until the casserole is hot and bubbling and the top is golden brown.
Recipe courtesy of food blogger Jane Ward, Food & Fiction, 2013.