“You should call this Broccoli Puff,” suggested Claire Reese when I carried today’s dish to our monthly church supper meeting. Several people said they liked it and wanted the recipe.
We thank Annette Baker Gay of Cassatt for sharing her recipe with us. Annette and her husband Mark are members of Beaverdam Baptist Church, where Robbie Shivar is pastor. Mark is a member of the choir. Annette has been a member of Beaver Dam for 35 years or more.
She is a technical assistant at Invista, formerly Dupont. Mark owns and operates a pest control business in Orangeburg. They have two children: Jackie and her husband, Russell King, who live in Lugoff; and Bridgette Gay, who lives in Columbia.
Annette says she came to the cooking business late, only when she married. She likes to cook and loves the occasions when not only their immediate family but also the extended family can be at their house for Sunday dinner.
Recently she had such a meal, and, as good and organized cooks do, began planning a week ahead – deciding on her menu, preparing her shopping list, and making a plan of work.
“Everyone has jobs,” she said, “and Sunday is the only time we can get together.”
In addition to her cooking, Annette enjoys canning and freezing vegetables. Near their house, there is a large farm where she can buy the fresh vegetables, and the beans and peas are already shelled – a great help for someone with a full-time job. She also has responsibilities with her mother, who is in a long-term care facility.
Annette isn’t sure but faintly recalls clipping this recipe from a newspaper. She has a similar one she uses often. This one makes a large amount and is a good choice for both family and guests.
One thought: You will want to go easy on the amount of stuffing you use for the topping. Too much, and you’ll overwhelm the broccoli taste. Sprinkle the stuffing to make only a light covering.
To increase the number of servings, I added two more packages of broccoli and used a larger dish. I don’t think the flavor was changed by the addition.
This is a good recipe to make the day ahead, cover with plastic wrap or foil, refrigerate overnight, then bake when you get home from church just in time for… Sunday Dinner.
Broccoli Casserole
2 10-ounce packages frozen chopped broccoli, cooked and drained
2 eggs, beaten
2 10¾-cans cream of mushroom soup
1 cup (8-ounce carton) sour cream
½ cup mayonnaise
1 large onion, chopped
1 8-ounce can water chestnuts, chopped
2 cups sharp cheese, grated
½ (or less) of an 8-ounce package herb-seasoned dressing/stuffing
¼ cup (½ stick) butter
Spray a 7×9-inch bake-and-serve dish with baking spray. Preheat oven to 350 degrees.
Cook frozen broccoli according to package directions.
In large bowl, combine the eggs, soup, sour cream, and mayonnaise until well blended. Stir in onions, water chestnuts, and cheese. Stir in the drained broccoli. Pour into prepared dish.
In a skillet, melt the butter and add the herbed stuffing mix. Stir until mixed, then spread on the broccoli mixture. Bake about 40-45 minutes. Serves 8 or more.