Homemade Broccoli Casserole Recipe From Scratch Bring a large pot of water to boil. boil broccoli for 2 minutes. drain well. in a large mixing bowl combine mushroom soup, mayonnaise, eggs, onions and shredded cheese and mix well. pour over broccoli and toss to combine. pour into greased casserole dish. sprinkle crushed cheese crackers on top. Preheat oven to 400 degrees f. lightly grease a 9x13 inch baking dish; set aside. bring a large pot of water to boil, add the broccoli and boil for 3 to 5 minutes, until still firm, but tender enough that a fork can pierce through. drain the broccoli in a colander and rinse with cold water.
Broccoli Casserole From Scratch Kristine S Kitchen Spray a 9×13 inch (or 3 quart) casserole dish with nonstick spray. pour the milk into a medium saucepan with the cornstarch and whisk to dissolve it before you turn on the heat. turn the heat up to medium high and stir in the butter, chicken bouillon, salt, pepper, onion powder, and garlic powder. Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium low heat. add the mushrooms and onion and cook until soft, about 4 minutes, stirring occasionally. transfer to the bowl with the broccoli. in the same saucepan, melt 4 tablespoons of the butter over medium heat. whisk in the flour until smooth. Give that a stir and scoot off to the side. in a deep sided, 10 inch skillet melt 2 tablespoons of butter and add in yellow onion, garlic and a small pinch of salt. sauté for about 6 minutes or until the onions are just soft and turning translucent. add in the broccoli, stir and cover the pan with a lid. Instructions. preheat oven to 375°f. boil broccoli in a large pot for 2 to 3 minutes or until tender crisp. drain very well. in a saucepan, cook onion in butter until tender. add in flour, dry mustard, and salt. allow to cook 1 minute. add milk a little bit at a time whisking after each addition until smooth.
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