Classic Amish Broccoli Bake for Cozy Comfort Food
This comforting casserole combines tender broccoli florets with a creamy cheese sauce and a crunchy topping, creating a symphony of flavors and textures that appeal to all ages.
Equipment
- Mixing Bowl
- Baking Dish
- Pot
- Oven
Ingredients
Vegetables
- 4 cups Broccoli florets Cut into bite-sized pieces.
Dairy
- 2 cups Shredded sharp cheddar cheese Adds richness and creaminess.
- 1 can Cream of mushroom soup About 10.5 ounces.
- 0.5 cup Mayonnaise Adds richness and tang.
Toppings
- 1 cup Breadcrumbs For a crunchy topping.
Seasonings
- 0.5 teaspoon Salt Adjust to taste.
- 0.25 teaspoon Black pepper Adjust to taste.
- 1 teaspoon Onion powder Adds depth of flavor.
- 1 teaspoon Garlic powder Enhances flavor.
Other
- 4 tablespoons Butter Melted for mixing with breadcrumbs.
Instructions
- Preheat your oven to 350°F (175°C).
- Rinse the broccoli florets under cold water and cut them into bite-sized pieces.
- Blanch the broccoli in boiling salted water for about three minutes, then transfer to ice water to stop cooking.
- In a large mixing bowl, combine the cream of mushroom soup and mayonnaise until smooth.
- Add the cheddar cheese, salt, pepper, onion powder, and garlic powder to the mixture and stir until well combined.
- Drain the broccoli and fold it into the cheese sauce until well-coated.
- Transfer the mixture to a greased 9x13-inch baking dish.
- Melt the butter and mix it with the breadcrumbs, then sprinkle over the broccoli mixture.
- Bake for 25 to 30 minutes until bubbly and golden brown on top.
- Allow to cool for five minutes before serving.
Notes
For variations, consider adding cooked chicken, using different vegetables, or trying different cheeses.