YUMMY Broccoli Casserole & Sweet Potato Casserole

OK – I had to add these recipes EXACTLY as they came to me.  You have to know my Genius Mom Sister-in-Law, puts moms to shame.  She is always put together, cooks like nobody’s business,  is always smiling, always offering a glass of wine, always helping out, always calm, SUPER laid back, a very fun mom, but definitely appreciates good food!  When you ask her kids (5 and 3) what their favorite pizza is, you’ll likely hear “arugula and mushroom”, and their favorite veggie?  Pepper of some form.  What would you like on your hot dog?….from the 5 year old, “Good mayo please, but I need to wash my hands first, all good chefs do.”  HOW SHE DOES IT, I don’t know!!

Read on and enjoy.  You have to love the part that they cook for the same time at the same temperature.  BONUS!!

Thanks for sharing Genius SIL!

Hey Shanna,

Here are the recipes you asked for. I have been making these for literally over 20 years (boring…and not exactly gourmet, but everyone loves them and asks for them over and over). Anyway what I am getting at is that I didn’t come up with them and don’t remember where they came from…so don’t know whom the credit goes too, but, they are yummy…and I have added a few of my own tips!

Broccoli Casserole:

1 Large Bag Frozen Broccoli (I use florets only)
1 Can Cream of Mushroom Soup (I try to get the healthy one with no MSG)
1 Cup Shredded Cheddar Cheese (use decent cheese)
1 Cup Mayonnaise (use good Mayo – no low fat crap)
1/4 Cup Yellow Onion (finely chopped)
2 Eggs (lightly beaten)

Mix it all together and spread in casserole dish. Cover with topping.

Topping:

A couple of rolls of Ritz Crackers crumbled and mixed with about 1/2 cup melted butter (I only use un-salted butter).

Bake @ 350 degrees for 30 minutes.

Tip: If I am taking this dish somewhere, I mix all ingredients except broccoli and topping. Then just before I leave the house I add the “frozen broccoli” (this helps keep it cold…since there are eggs and mayo). Then I sprinkle the topping on just before baking so it doesn’t get soggy.

Sweet Potato Casserole:

3 Cups Cooked Mashed Sweet Potatoes/Yams (I put them through a ricer so the don’t get too gluey)
1/2 to 1 Cup of Sugar (based on how sweet you want it)
2 Eggs (lightly beaten)
1 Teaspoon Vanilla
1/3 Cup Milk
1/2 Cup Butter (I only use un-salted)

Mix it all together and spread in casserole dish. Cover with topping.

Topping:

1 Cup Brown Sugar
1/3 Cup Flour
1/3 Cup Butter (room temperature)
1 Cup Chopped Pecans

Mix it all together.

Bake @ 350 degrees for 30 minutes.

Note: These two recipes bake at the same temperature and for same time. Helpful for saving oven time when when entertaining.

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