Beverly's Broccoli Casserole
Serves 8 generously.
Notes: Using two types of broccoli is Beverly's most recent update to this recipe. The broccoli cuts (larger pieces than florets) add texture, while the chopped broccoli is a necessary binder. If you can't find frozen cuts, substitute florets or spears and chop them into bite-size chunks. If you can't find shredded Swiss cheese and don't want to grate your own, substitute an additional cup of Cheddar.
2 tbsp. butter
1 (10-oz.) box frozen chopped broccoli
1 medium onion (for about 3/4c. chopped)
2 large eggs
1 (10 3/4-oz.) 98 percent fat-free cream of mushroom soup
1 c. shredded sharp Cheddar cheese
1 c. shredded Swiss cheese
1/2c. reduced-fat mayonnaise
1 (16-oz.) bag frozen broccoli cuts
Cooking oil spray
1 c. bread crumbs or cracker crumbs
Preheat the oven to 350 degrees. Melt the butter by placing it in a 1-cup glass measure. Cover with a paper towel, and cook in the microwave for 30 to 45 seconds on high or until mostly melted. Remove from the microwave, and stir until completely melted. Set aside.
Place the chopped broccoli in a colander and rinse with warm tap water until the frozen block breaks apart. Set aside to drain. Peel and coarsely chop the onion. Set aside.
In a 3-quart or larger bowl, lightly beat the eggs. Add the melted butter, onion, mushroom soup, Cheddar and Swiss cheeses and mayonnaise. Stir well. Press the chopped broccoli with the back of a spoon to remove as much water as possible. Add it to the bowl.
Place the frozen broccoli cuts into the same colander and rinse with warm tap water for about 1 minute to partially defrost and remove any ice crystals. Drain well, pressing with the back of a spoon, and add the broccoli to the bowl. Stir well until the broccoli is coated with sauce. (The bowl may be covered and refrigerated up to 8 hours.)