Mom’s Incredible Broccoli Bake
Posted by Ben | Under Lick The Plate Clean Recipes, Vegetables / Side Dishes Saturday Aug 23, 2008
… from my mom (the best cook in the world), Bernadette Black Starling!
When I was young back in the late 50’s and 60’s, my parents always took me on vacation to the Great Smokey Mountains. Every year we would stay at Furry’s Lodge in Waynesville, North Carolina. I always enjoyed the meals served around the large round table with the Lazy Susan type of top where you helped yourself. I can still remember some of the great things we had there and here is one big family favorite. Amazingly, I learned how to make this by standing on a chair and peeking through the window and watching Mrs. Furry’s kitchen staff!
Bernadette’s Broccoli Bake
2 large head of broccoli (frozen boxes will do, but fresh is always best)
Butter
¾ cup graded mild cheese
¼ cup mayonnaise
¼ cup Carnation Evaporated milk (or Half & Half)
Boil broccoli in salted water until almost done. Drain. Please drained broccoli in your favorite casserole dish and dot it with butter.
Mix the mayonnaise and cream to a thick creamy consistency (not too thin), and add the graded cheese into this mixture. Pour over the broccoli and sprinkle with paprika for color.
Bake at 350 for about 15 – 20 minutes and serve hot. You do not have to worry about leftovers… there won’t be any!
NOTE: This is a side dish that would be requested as part of my last meal on earth! I have eaten this for years and loved every bite.
This sounds so good, and I was just asked this week to bring a broccoli casseole to a party tomorrow night. Great timing and thanks for sharing it.
In addition to being a great dish to eat, it can be a beautiful dish to serve.
My mother would keep the broccoli spears somewhat lengthy 4 inches or so and arrange them in the dish. It was always an artistic presentation.
Let me know what your guests think of this dish. I love it!
We’re having out of town guests this weekend and this will be delicious with the egg dish we’re preparing. YUM! YUM!
This is a dish that I have been searching for to rev up fresh broccoli.
Can’t wait to try it!
This has all of my favorite ingredients and I’ve added to “My Favorite Recipes” to make this weekend. Thanks for sharing, Ben!
If this is as good as her Sweet Potatoe casserole - you are in for a treat.
One of my favorite recipes of your mom’s is –
CABBAGE SALAD
Bernadette Starling (via Diane Barber)
1 Lg. Cabbage (Napa)
2 Pkg. Ramen Noodles
4-oz. pkg. Sliced Almonds
1 Table Sesame Seeds
½ Cup Butter
5 Green Onions
1 Cup Vegetable Oil
1 Cup Sugar
⅓ Cup Vinegar
2 Tablespoons Soy Sauce
Directions
1. Cut off end of cabbage, but leave on stalk and cut across the grain; slice thin. Chop onions & chill together in a large bowl.
2. Melt Butter, add noodles that have been crumbled (crumble in package and discard flavor packet). Add almonds & sesame seeds. Brown well, and don’t burn. Cool completely.
3. Mix oil, sugar, vinegar & soy sauce. Blend until sugar melts. Pour over cabbage about 20 minutes before serving. Top with almond mixture and toss just before serving.
I have had a few Broccoli Casserol served to me, but this one looks like the BEST. Always looking for a healthy meal that tastes good too.
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My daughter (Abby) loves broccoli just the way it is… but I think adding cheese and mayo would make it even better. I bet she would eat twice as much as usual. I am going to have to try Mrs.Judy’s Choc. cake too.