Throughout the month of November, I’ll be sharing all of the recipes I make for our families Thanksgiving dinner. I’m by no means a master chef in the kitchen (if you’ve been a reader of Tasteful Tuesday, you know that by now) but this is an area of which I’ve had a lot of practice. Since I haven’t lived around family for the majority of my adult life, I had to learn how to master this meal because the husband surly wasn’t stepping up to the plate.
Today, I’m starting with one of the simplest of Thanksgiving day recipes. Lets throw half this recipe together the night before and stick it in the oven day of. If I’m really in a crunch for time I opt for the frozen broccoli florets. I personally am not a huge fan of broccoli but throw cheese on any food and I’m sure to eat it.
- 1pkg. of 16 oz broccoli florets
- 1 cup sharp cheddar shredded cheese
- 1 can cream of mushroom condensed Campbells soup
- 1 tbsp. of flour
- French fried onions
Un-thaw or steam the broccoli. Mix all ingredients together except the French Fried Onions. Bake at 350 for 30 minutes. Add french fried onions and bake for another 7-10 minutes.
I’ve always had leftovers since we don’t have a huge family to share the meal with so throughout the week I create new meals. For this one I simply add some turkey to the casserole and serve over white rice.
Next week on Tasteful Tuesday, I’ll be cooking a sweet potato casserole, be sure to stop by and check it out!
Breakfast at Cindi's says
This looks ah-mazing !
Linking up with you on this lovely Thursday : )
xo,
Cindi
Breakfast at Cindi’s