As the warm summer weather fades into fall, I find myself looking for new and different ways to serve my family their vegetables. Salads and raw, sliced tomatoes from the garden are not as readily available at this time of year, and the comfort of a warm, baked side dish is much more appealing.
One of my boys’ most-requested sides is a traditional Thanksgiving-style green bean casserole, like the one that you can find here. I just adapted that recipe to include one of our favorite vegetables and a buttery crumb topping. I love that I can prepare this Broccoli Casserole in advance and it makes everyone happy. Another great way to get some greens into your little ones’ bodies!
- 4 cups frozen petite broccoli florets
- 1 can cream of mushroom soup
- ½ cup milk
- 1 teaspoon soy sauce
- ⅔ cup French fried onions
- 1 cup crushed butter crackers about 1 sleeve of Ritz crackers
- 2 Tablespoons melted butter
- Cook frozen broccoli florets in microwave until crisp-tender (I cooked mine for about 2 minutes, stirred, and then cooked for another 1 minute).
- Meanwhile, in a large bowl, stir together soup, milk, soy sauce, and fried onions.
- Add cooked broccoli and stir to combine.
- Pour mixture into 1 ½ quart baking dish.
- In a small bowl, combine crushed crackers and melted butter. Sprinkle buttered crumbs on top of casserole.
- Bake at 350 degrees F for about 25-30 minutes, or until hot and bubbling.
Looking for other delicious and comforting vegetable sides? Try these favorites: