Wednesday, October 8, 2008
In looking my blog, since it's a new one, I noticed that I have started out with family recipes, comfort food and the like.
With the advent of fall and the upcoming Holiday Season, I can sense I'll switch modes to casseroles, side dishes, my FAMOUS apricot glazed Turkey, (well famous in my family and circle of friends) and a variety of soups and crock pot dishes that I've made over the years.
As a teaser for you, this weekend I'm making Guinness Irish Beef Stew and Irish Soda Bread. (I gotta make sure you want to come back and read my blog, right?)
But let's start with a casserole.
Here's a side dish that is delicious and so easy to make and tends to go well as an accompaniment to beef, chicken, turkey, pork, etc.
1 large bag frozen broccoli florets
1/2 cup chopped onion
2 cans broccoli cheese soup (salt free if available)
1 cup shredded cheddar cheese
pepper to taste (no salt necessary)
Place broccoli and onion into a large frying pan, add 1/2 cup of water. Bring water to a gentle
boil and steam the broccoli and onions for 15 to 20 minutes.
Discard excess water and transfer broccoli/onion mixture to a bowl.
Beat the eggs and add to bowl along with shredded cheddar cheese and soups and mix well.
Add pepper to taste and mix in.
Pour into 13 x 9 baking dish and liberally sprinkle with bread crumbs.
Bake at 350 degrees for 45 minutes to an hour, until it is bubbly and the top is golden brown.
I know a lot of folks work carefully to set up their food photos. I do too, sometimes. But then again, every once in a while, a simple unorchestrated picture is JUST as good.