Broccoli Casserole
4 cups water
2 10-oz boxes of frozen broccoli crowns thawed or 2 pounds fresh broccoli broken in to small flowerets
½ teaspoon salt
1 medium size yellow onion chopped
2 teaspoons oil
1 can cream of mushroom soup (1o3/4 ounces)
½ cup milk
½ teaspoon ground white pepper or ground black pepper
1 cups shredded medium cheddar cheese
Topping
¾ cup all purpose flour
½ cup crushed crackers
2 tablespoons cold unsalted butter
Bring water to boil in a large saucepan. Add salt and broccoli to the water. Cook for three minutes. Wash with ice cold water in a strainer to stop cooking further. Return the pan to the stove, in medium heat. Making sure there is no moisture left in the bottom of the pan, add oil and onions. Fry onions until light brown. Remove from the heat. Whisk cream of mushroom soup, milk, and pepper with onions.
Preheat oven to 350 degrees
Grease a two quart ovenproof dish with 1/2 teaspoon of butter. Spread 1/3rd of the mushroom soup in the bottom of the buttered dish. Arrange half the broccoli on top of the soup. Pour second 1/3 of the soup on top. Sprinkle 1/2cup cheese on top. Repeat with rest of the broccoli, finishing with soup and cheese on top.
Mix all three toping ingredients together until crumbly texture and sprinkle over broccoli casserole. Bake uncovered for 25 to 30 minutes or until toping gets light brown.
Can be eaten with rice, garlic bread, or any kind of dinner rolls.
Variation: You can use celery soup instead of mushroom soup. Cauliflower, green beans, or French cut green beans can be substituted in place of broccoli.
Apple Crisp
6- Apples (golden delicious, gala apples, granny smith apples peeled and cut into two inch pieces (remove center parts). You can mix these one of a kind or 2 each of what ever you have on hand.
1-Cup sugar
Juice from one orange
1 Tablespoon finely chopped orange peel
1 Tablespoon lemon juice
1 Teaspoon ground cinnamon
1 Pinch of ground nutmeg (optional)
¼ Teaspoon ground clove (optional)
1/4Teaspoon ground ginger (optional)
2 Teaspoons all purpose flour
½ Teaspoon cornstarch (optional)
1Tablespoon unsalted butter cut into pieces
Preheat oven to 350 degrees.
Combine all the above ingredients in a large bowl. Transfer them in to one 8x8 or 8x12 Pyrex dish greased.
TOPPING
1 Cup all purpose flour or Bisquick
½ Stick cold butter cut in to small pieces (4 tablespoons)
¼ Teaspoon salt (don’t use salt if you are using Bisquick)
1 Teaspoon sugar
¼ Teaspoon ground cinnamon (optional)
Mix all the above ingredients and sprinkle this flour mixture on top of apples evenly. Bake for 45 minutes to 50 minutes or until the topping gets light brown. Keep checking after 30 minutes. Keep a sheet of aluminum foil or a cookie sheet under the apple crisp dish to catch if any juice drips down.
You can bake this apple crisp in small stainless steel bowls or in small Pyrex bowls for individual servings. Tastes good when eaten warm in winter and refreshing in summer when eaten cold. You can serve with ice cream or whipping cream.
Have a safe and happy Thanksgiving!
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