Sometime ago I said there are many ways of making foods with the same name. We all have our favorite – and different – ways of making vegetable soup, potato salad, fruitcake, beef stew, etc., and today’s recipe can go in that group. Therefore, instead of calling it “Broccoli Casserole,” I am hereby renaming it “Mildred’s Broccoli Casserole” to differentiate it from the many other broccoli casseroles.
Mildred and Charles Johnson, who live in Saluda County about five miles from the church, have been members of Mt. Creek Church, Troy (in Greenwood County), all their lives, both growing up in the church. Something must have worked out all right; they are observing their 58th wedding anniversary this year.
Mt. Creek is a small church, averaging 25-30 on Sunday. It is currently being served by an interim pastor, Rev. Robert Huffman, and his wife Trish. It is in Edgefield Association, where Robert Williamson is the director of missions.
Mildred has been WMU director at Mt. Creek for 25 years. She was also the church’s first Training Union director, taking the job at age 17 right out of high school – but, sadly, the church no longer has a Training Union program.
Charles, who retired from Ninety Six Manufacturing Company as a superintendent, and Mildred are parents of five children. The oldest, Barbara, and her husband, Richard Padget, have three children and three great-grandchildren and live in Lexington. Also in Lexington are their son Marshall and his wife Julia, who have two daughters and two grandchildren. The Johnsons’ middle child, Lamar, has two daughters and he, too, lives in Lexington.
Mildred and Charles’ son Russell, his wife Pam and their two sons live nearby. The Johnsons suffered a tragic loss years ago when their 26-year-old daughter Susie died.
Mildred never worked away from home, as they call it, but with five children we suspect she worked a lot at home. Now, after all those years, she still enjoys cooking and grows African violets. She likes to sew, but doesn’t do that as much as she did at one time. Charles enjoys gardening and reading.
Mildred Johnson
Mildred says she has had this recipe for many years. It is a good one, because if you keep a couple packets of broccoli in the freezer, you will probably have on hand the other ingredients. Although the recipe says two packs, she says you can add another pack if you need more servings, and she occasionally makes the dish with fresh broccoli.
You can put this together in the morning, then bake it when you get home from church just in time for … Sunday Dinner.
Mildred’s Broccoli Casserole
2 10-ounce packages frozen broccoli
½ cup chopped onion
1 cup grated cheese
1 cup mayonnaise
1 10½-ounce can mushroom soup
2 eggs, beaten
Cook and drain broccoli. Mix mayonnaise, onion, soup and eggs. Place cooked broccoli in casserole dish. Pour on the soup mixture and stir to mix well. Put grated cheese on top and bake 45 minutes at 350 degrees. Serves 8-10.