Mom's Broccoli Casserole

The Story

Growing up in the American South in the 90s meant being surrounded by delicious food. Every gathering from birthdays to funerals, winter holidays to summer barbecues, picnics to potlucks, were a banquet fit for royalty. There were savory meats, fluffy biscuits, rich side dishes, and decadent desserts. These gatherings had a set of unwritten rules that every Southerner knew. Every family in attendance was expected to contribute at least one dish. Every dish had to be homemade (bringing anything store-bought said you were a bad cook!), and every woman had her own specialty dish that she brought to every gathering.

My brunette bespectacled mother wasn’t like the stereotypical Southern women. She wore baggy t-shirts instead of floral sundresses and dad sneakers instead of heels. She was more concerned with making her home feel homey than making it look like a picture in a home decor catalog. She was more geared toward intellectual and creative pursuits, like drawing or studying psychology, than toward the culinary arts. Although her true talents lie elsewhere, the dishes that she knew how to make well, she did really well. That was the only way she resembled the typical Southern woman. She had her specialty dish too; her specialty was broccoli casserole.

I don’t remember how old I was the first time I tried her broccoli casserole. All I remember is the cheesy, buttery goodness that would make even the most stubborn vegetable hater want to gobble it up! Mom’s face would light up whenever I asked her to make it; she was so proud that she could cook a dish that her family loved. Whenever I was sick, a warm, melty helping of Mom’s broccoli casserole made everything better. Her broccoli casserole made happy celebrations happier and sad days a little more bearable.

She offered to make her special broccoli casserole wherever I wanted it, but I didn’t take her up on that offer nearly as much as I should’ve because I didn’t want to trouble her. If I had known I’d lose her as soon as I did, maybe I would’ve asked her to make it more often.

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My mother passed away in 2014. Sometimes when we lose a loved one, it’s the little things we miss the most. I’ve often thought about Mom’s broccoli casserole and how much I wish I could have it just one more time. Sure, there have been plenty of other family gatherings over the years with plenty of broccoli casseroles, but they never quite measured up to Mom’s. My grandmother’s was too oniony. Carb-conscious aunts and cousins did away with the cracker crumb top in favor of a thick layer of cheese. Friends and neighbors had their own versions of broccoli casserole that used saltines instead of butter crackers, making for too salty a flavor. None of these broccoli casseroles were bad, per se. They just weren’t right; they weren’t Mom’s!

Last year as my birthday and Thanksgiving rolled around again, I found myself craving Mom’s broccoli casserole again. She told me how to make it before she passed. The ingredients, most of which I already had on hand, weren’t expensive or hard to find. There was only one problem: My oven didn’t work, and I couldn’t afford to repair or replace it. How could I possibly recreate Mom’s broccoli casserole using only a microwave?

I googled some recipes for microwavable broccoli casserole, intending to try them and modify them to taste more like Mom’s. The first recipe I tried consisted only of frozen broccoli, canned onions, cream of mushroom soup, and cheese. I followed this recipe with the omission of onions and the addition of a butter cracker crumb top. The result was a thin, soupy mess. That first attempt taught me two lessons: you need something mixed in with the cream of mushroom to thicken the casserole, and leaving out the onions changes the consistency too much.

Now the question was how to keep the consistency intact without adding the onions I can’t stand. I considered trying other vegetables, but another idea occurred to me: French’s crispy fried onions. The only way I can eat onions without gagging is if they’re battered and fried, and those crispy onions are a mainstay in practically every casserole recipe anyway.

I searched online and found another microwavable broccoli casserole similar to the first one. This one included the cracker crumb topping and added mayonnaise to the cream of mushroom soup as a thickening agent. To recreate Mom’s broccoli casserole, I had to Frankenstein the two recipes I found online together. I used the ingredients from the second one with the prep method from the first, along with a few tips and tricks my mother passed down to me. The result is the closest thing I’ve found to Mom’s special broccoli casserole.

The Recipe

Microwave Broccoli Casserole

Ingredients:

2 12 oz bags steamable frozen broccoli cuts (Cuts, not florets! Mom said cuts are easier to work with)

1 can cream of mushroom soup

½ cup mayonnaise (this helps the casserole hold its shape)

1 cup shredded cheddar cheese (you can substitute colby-jack for a milder flavor if you like)

1 8 oz can pearl onions OR 1 2.8 oz can French’s crispy fried onions (If you’re like me and can’t stand onions, use French’s. Omitting onions changes the casserole’s consistency too much!)

1 cup butter cracker crumbs (Ritz or Club work best)

¼ tsp celery salt*

½ tsp black pepper*

1 tbsp garlic*

* = These measurements are a baseline. Feel free to add more spices, according to taste. If you're using French's fried onions, be careful of adding too much salt - those things are salty enough as is!

Equipment:

2 or 2.5 quart microwave safe casserole dish (round, square, or oblong shape - rectangular dishes are too long to fit in a standard microwave!)*

Mixing bowl

Spoon

Spatula

Measuring cups

Measuring spoons

* = A 2.5 quart dish will give you a bigger, thinner casserole. A 2 quart dish will give you a smaller, deep dish casserole. Both are equally delicious!

Directions:

(Cook times are based on a 1100 watt microwave)

1. Microwave each pack of broccoli until fully thawed, about 4-5 minutes per pack.

2. While the broccoli is cooking, add cream of mushroom soup, mayonnaise, celery salt, pepper, garlic and ½ of the shredded cheese to mixing bowl. Mix well using spoon or spatula.

3. When both bags of broccoli are done, open bags and pour into casserole dish. Add the pearl onions or crispy fried onions .

4. Pour the soup/mayonnaise/cheese mixture over top of the broccoli and onions. Mix well to ensure an even coating.

5. Place dish back in microwave and microwave on high for 8-9 minutes. The mixture should be a uniform thick consistency when done.

While the casserole is cooking, crush butter crackers until you have about 1 cup of cracker crumbs.

When the microwave buzzes, remove dish. Cover casserole with the remaining half of the shredded cheese. Top with a generous layer of cracker crumbs.

Return dish to microwave and cook 4-5 minutes, or until the cracker crumbs are golden brown and the cheese fully melted.

Let casserole cool for about 5 minutes. Serve, and enjoy!

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Although the prep method is completely different, this casserole tastes nearly identical to the one my mother used to make. It turned out so well, I gave some to my friend for Thanksgiving last year, and her family loved it! It’s ideal for Thanksgiving, potlucks, or any gathering that requires a quick and inexpensive dish. This casserole is warmth, comfort, and love in every bite. When you eat it, I hope you love it just as much as I do!