Broccoli Casserole Rewind

My favorite vegetable is green beans. My Daughter in Love Danielle loves broccoli. She wondered what my green bean casserole would taste like if I used broccoli instead of green beans. We decided to try it Christmas Day as one of our side dishes. It was wonderful. I have rewound the recipe, taken out the green beans and added frozen broccoli florets.

Ingredients:

2 packages of frozen broccoli florets, steam in the bag, cooked to package directions
1/2 cup onion, diced fine
2 Tablespoons of flour
1/2 teaspoon salt
1 1/2 teaspoons soy sauce (secret ingredient that rocks this recipe)
1 teaspoon sugar
2 Tablespoons butter
1 cup of sour cream
2 cups of cheese
1 large container of French fried onions

Preheat oven to 350 degrees. Melt butter in a skillet on the stove. Add flour to pan to make a roux. Cook for one minute. Do not burn! Add onion, salt, soy sauce, sugar and sour cream. Stir to blend. Add broccoli and toss in mixture to coat. Pour into a 2 1/2 quart casserole dish. Top with cheddar cheese. Distribute onions on top of cheese and bake for 30 minutes or until hot and bubbly. I usually check halfway through the cooking time to make sure the fried onions are not getting too brown, if they are, tent with foil.

***Tip: This dish can be made a day or two ahead and refrigerated without the onion topping on it. Take it out of the refrigerator 20 minutes before you need to bake it. Right before baking, add the French fried onions. This can be a big time saver when trying to prepare a holiday meal.

Cheddar Broccoli Cheese Soup 

I am delighted to present another Food Blogger of the Month recipe from Amy Driskell.  She has submitted recipes before and I love to showcase her recipes because they are good and 100% gluten free.  I made this soup and it is easy to make and delicious. Amy is the first of two March Food Bloggers of the Month.  



Amy

Ingredients:
1 stick of butter

1/2 bag of shredded carrots

1/2 teaspoon of chopped garlic

1 Head of broccoli cut into bite size pieces

1 medium onion, chopped fine

1 pound of velvetta

4 cans of chicken broth

2/3 corn starch

1 cup water

2 cups milk

1/2 bag shredded carrots

3/4 cup heavy cream

salt and pepper to taste

Melt stick of butter in the bottom of a heavy stock pot. Add onion, carrots and garlic. Let this cook for about 2-3 minutes until tender. Add 4 cans of chicken broth and broccoli at this time and let the mixture come to a boil. While soup is coming to a boil, cut the Velveeta into cubes. Boil for 15 minutes, add the cheese and let this melt.Turn the heat down at this point to low. Add the 2 cups of milk. Mix the cornstarch and water together and add to the pot.  Once combined, add the heavy cream. Salt and pepper to taste. Let thicken about 10 minutes and serve hot. Enjoy.