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Sides, Vegetarian

Andrea's broccoli casserole

Andrea's broccoli casserole
Glenn Koenig / Los Angeles Times

Every year at my house, we host what we call the "Long Table Thanksgiving." It's a simple tradition, and it does a lot to minimize holiday stress. We provide the birds, and everyone else brings a side dish. Oh, and ... Read more

Total time: 1 hour, 10 minutes | Serves 12 to 16
  • 2 tablespoons butter
  • 1/2 cup diced onions
  • 2 cups sliced mushrooms, about 1/4 pound
  • 1 (10 3/4-ounce) can condensed cream of mushroom soup
  • 1 cup mayonnaise
  • 2 eggs, beaten
  • 1 1/2 cups grated sharp cheddar cheese, divided
  • 1 1/2 cups shredded Parmesan cheese, divided
  • 2 pounds frozen chopped broccoli, thawed
  • 1 (6-ounce) can French-fried onions

Step 1Heat the oven to 350 degrees.

Step 2In a large saute pan heated over medium-high heat, melt the butter. Stir in the onions and mushrooms and cook, stirring frequently, until the onions are translucent, 6 to 8 minutes. Remove from heat.

Step 3In a large bowl, stir together the mushroom soup, mayonnaise, eggs, 1 cup cheddar and 1 cup Parmesan cheese until thoroughly combined. Stir in the thawed broccoli, then the cooked onions and mushrooms. Place the mixture into a 13-by-9-inch baking dish.

Step 4In a medium bowl, combine the remaining cheddar and parmesan cheese along with the French-fried onions to form the topping. Scatter the topping evenly over the broccoli.

Step 5Bake the casserole until bubbly and the topping is golden-brown, about 45 minutes. Cool slightly before serving.

Note: From Andrea Holbrook.

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