The DH and I had dinner with friends at Friend A's house last weekend.
One of the dishes she served was an absolutely delicious broccoli
casserole recipe that everyone (except the DH, who hates broccoli)
raved about. I asked if I might have the recipe, which she agreeably
shared. I read it and could almost feel my left eyebrow arching and my
nose curling toward the ceiling, as I read that one of the ingredients
was a jar of Kraft sharp cheddar cheese and another was Campbell's
cream of mushroom soup (Tommy Tango came to mind).

Upon reflection, it occurred to me that I have a number of recipes
that have three things in common with this broccoli casserole: they're
*really* good, they're stupidly simple, and one or more of the
ingredients are boxed, canned, in jars or frozen (IOW, not fresh/from
scratch) and I'm almost embarrassed to give these recipes out. And
when I *do* share the recipe, it's usually with a mildly rueful
disclaimer about how ridiculously easy it is and, yeah, it calls for
boxed/canned/jar/frozen whatsit, and boy is my face red, but it's
*really* good and I think I got it from my third cousin's ex-wife's
aerobics instructor's landlord, but it's *really* good and, although
I'm a *serious* foodie, dammit, and this is, of course, a silly
recipe, it's *really* good...

Anyone else care to come out of his or her Foodie Closet?

@@@@@ Now You're Cooking! Export Format

Broccoli Casserole

vegetables

1 pound broccoli, cut into florets
2 cans cream of mushroom soup
1 8 oz. sour cream
1 5 oz jar Kraft sharp cheddar cheese
1 onion; finely chopped
1/2 stick Butter
breadcrumbs

Parboil broccoli in boiling water for 3 mins. Drain well and put into
a 9 x13" pan. Heat remaining ingredients over medium-low heat until
smooth. Pour over broccoli and dust with breadcrumbs. (May be prepared
one day ahead and refrigerated; dust with breadcrumbs before baking.
Add 15 mins. to the bake time.)

Bake at 350° for 30 mins.

Contributor: Judy Marshack

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"