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Apr 142015
 

                                                     Broccoli Custard Casserole

Easter2015 005

This was a big hit with the family unlike the corn pudding disaster on Easter! Oops, I forgot to mention, we did have one slight problem with this one. As clean up began and granddaughter was putting food away in the frig, she managed to drop the container with the left-over broccoli and sure enough, it went all over the floor! She couldn’t spill the corn dish, NO, it had to be the broccoli. You see I can’t say too much as I have always been a klutz and when Kenny met me, he could not understand how I could manage being a waitress and work in the restaurant field with such a talent for dropping things which leaves me to another story for another time……
This is a very versatile recipe where you can use your choice of creamed soup and your choice of vegetable or a combo of two or more. The next time I make it.. I think I will use broccoli, cauliflower and carrots as this combination is one Kenny and I often steam off together and serve it atop cooked egg noodles and then smothered in a creamy cheese sauce; um, I’m getting a craving and it’s way tooooo early to think about eating! Matter of fact, if I keep feeding Kenny like I am to get his weight back up, I’m going to have to go shopping for some new clothes, ha ha……….. So on that note, let me continue with the recipe!

Broccoli Custard Casserole
 
Author:
Ingredients
  • 1 fresh bunch of broccoli or half a bunch of broccoli and half of a medium head of cauliflower
  • 3 tbsp unsalted butter
  • 1 cup grated sharp cheddar cheese; Swiss or American may also be used, it's your choice
  • 3 eggs, well beaten
  • 1 can cream of celery soup; cream of mushroom or chicken may be used instead
  • ⅓ cup of milk
  • ½ cup chopped onion
  • Salt and freshly ground pepper to taste
  • 1-1/2 teas Worcestershire sauce
  • ½ cup fresh French or Italian bread crumbs
Instructions
  1. Trim broccoli and/or combination of veggies, cut up into bite size pieces ; steam until barely tender, drain.
  2. Place veggies in a greased 1-1/2 quart baking dish.
  3. Combine half the cheese, eggs, soup, milk and seasonings; pour over the veggies.
  4. Sprinkle with the remaining cheese and top with the bread crumbs.
  5. Set dish in a shallow pan of water and bake in a 350 degree oven for 45 minutes or until custard is set.

Hope you enjoy, don’t be afraid to mix up the veggies and have fun……Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes.

Feb 222014
 

Broccoli And Bacon In Cream Sauce

Another crazy week here as our pipes going up to our shower decided to spring a leak under the house, not husband’s favorite place for working! Apparently it had been leaking for awhile because when he got under there, the ground was saturated. So that little problem killed off another whole day as we had to go and get the parts we needed and then I had to play gopher for Kenny in case he needed another tool while under the house! We are now wondering if the moisture under there was part of the reason we could not seem to shake the colds that we have both been experiencing this year? Another water problem, one we can’t fix yet, is our driveway! It was just starting to dry out this week when Mother Nature decided to dump over an inch of rain on us yesterday and with more rain in the forecast, it doesn’t look too promising for us to have a load of rock brought in so we can have it spread out in order to hopefully get our driveway back to some kind of dryness so we don’t have to park our cars over on the west-forty. Kenny is getting tired of hauling our groceries through the woods in wagons; actually, I think it’s kinda fun! Seriously, this year is not starting off too good, so it can only get better, right?

Last night I was having pork chops and had a nice big stem of fresh broccoli that I wanted to use up and had run across this recipe a long time ago, and with a few changes, husband was in Seventh Heaven! I’m hoping that things calm down around here so I can get back in my kitchen so I can be in my Seventh Heaven………..

brocill and bacon sause 007

Don’t it make you hungry?

Broccoli And Bacon In Cream Sauce
 
Ingredients
  • 1 large stem of fresh broccoli
  • 3 strips of bacon
  • ½ cup chopped sweet onion
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 teas dry mustard
  • 1 cup of milk
  • ⅓ cup of sour cream
  • Salt and fresh ground pepper to taste
  • Dry bread crumbs
  • Grated cheese (I used some chunks of Velveeta)
Instructions
  1. Steam broccoli to crisp-tender, drain and place in a shallow baking dish that has been sprayed with cooking oil.
  2. While broccoli is cooking, cook bacon until crisp; remove to paper towels and crumble.
  3. In a little of the bacon fat, saute onions until tender.
  4. Melt butter in a small saucepan and stir in the flour and dry mustard to make a smooth paste; gradually add milk, stirring constantly until sauce has thickened.
  5. Remove from heat and stir in the sour cream, the bacon and onions; season with salt and pepper.
  6. Pour mixture over the broccoli, top with desired amount of cheese and sprinkle with bread crumbs.
  7. Bake in a 350 degree oven until slightly browned and cheese has melted.
  8. This serves 2 people nicely.

 

Hope you enjoy!

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