Broccoli Casserole

Thanksgiving will be here soon. I am part of a very large, very loving family. We love to celebrate around food. Unfortunately, a lot of us are overweight, we like food too well! However, because there are so many to feed on Thanksgiving (close to 70 in the immediate family), this meal is treated as a potluck. The following recipe is my contribution to the Thanksgiving tradition. My mother was given this recipe by a friend of hers when we lived in Portsmouth, Ohio in the late 1960s. This is one of the only ways I will eat broccoli.

Broccoli Casserole
Recipe By: Marilyn Nibert
Serves: 12
2 large bags frozen broccoli
2 teaspoons salt
1 tablespoon sugar
1 stick butter, divided
1 tablespoon flour
1 pinch garlic powder
1/2 teaspoon pepper
1/2 pint sour cream
8 ounces  American cheese slices
2 cups  crushed corn flakes

Cook broccoli as directed on package, adding 1 tsp salt and 1 Tbsp sugar to water as it cooks. Drain.

In  saucepan, melt 1/2 stick butter. Stir in flour, 1 Tsp salt, garlic powder, pepper and sour cream. Set aside.

In a 13 x 9  pan, alternate layers of broccoli, sauce, cheese, broccoli, sauce, cheese, etc. End up with cheese layer. Melt remaining 1/2 stick butter. Combine it with crushed corn flakes. Place on top of casserole.

Bake in 400* oven for 35 minutes.

NOTE: This is good prepared hours before baking. This can be frozen ahead of time. Omit the cornflake crumbs until ready to bake, thaw completely, then add the cornflake crumbs before baking.

Baked Butternut Squash

This is the ultimate autumn side dish. Unfortunately, not many in my family like this. I make it at least once a year anyways because I like it. This is the recipe written out. In actuality, I don’t measure any of this, I just eyeball the ingredients.

Baked Butternut Squash
Serves: 4

1 pound butternut squash, medium dice
salt and pepper, to taste
1/4 teaspoon cinnamon
1/8 teaspoon ground cardamom
2 tablespoons brown sugar
2 tablespoons lemon juice
2 ounces whole butter, melted

Place the squash in a buttered pan. Season with salt, pepper, cinnamon, cardamom and brown sugar.
Drizzle the lemon juice and butter over the top of the squash.
Bake, uncovered, in a 350 degree oven until tender, approximately 50 minutes.

Baked Zucchini

I usually don’t make anything fancy for dinner on Fridays. In fact, we often have pizza before the football/basketball games with friends. I thought I’d use this day of the week to share side dish recipes that we enjoy.

My mother’s garden exploded with zucchini this year. She is still bringing me good sized zucchini. I’m getting a little tired of zucchini bread. Here is a side dish that I’ve made before that is quite yummy.     

Baked Zucchini

2 pounds zucchini
1 large  onion, finely chopped
1 cup milk
1 cup bread crumbs, divided
1/2 package  grated cheese, divided
2 eggs
1 Grind or grate zucchini and steam in frying pan with enough oil to keep from sticking.

2 Add onions and cook 10-15 minutes. Cool slightly.

3 Add milk and half of bread crumbs and 1/3 cheese. Stir.

4 Add well beaten eggs and another 1/3 of cheese.

5 Put in baking dish, top with remaining bread crumbs and cheese.

6 Bake at 325 degrees for 30-45 minutes.