Broccoli Casserole

I've had lots of broccoli casseroles in my day, and they're pretty much all the same; so when Cathy made this one I figured I'd like it as much as any other version but I was wrong - pretty sure this one is the best I've ever had so naturally I had to have the recipe. 'Cuz when someone asks me to bring a veggie side in the future I have to be able to bring this dish and amaze everyone. Well, at least amaze everyone who would be amazed at broccoli casserole that is ;) 

                    

                    

I didn't ask what the trick is to making this dish so good and she didn't volunteer it - so when I got the recipe and saw the magic ingredient I could only think "of course! makes perfect sense now", because what isn't a better idea than using stuffing as casserole topping?! I've never heard of it and it's genius.

• 1 1/2 cups fresh broccoli
• 1 can cream of chicken soup
• 1 T. flour
• 1/2 cup sour cream 
• 1/4 cup grated carrots
• 1 T. grated onion 
• 1/4 t. salt
• 1/8 t. pepper
• 3/4 cup herbed stuffing mix
• 2 T. melted butter

Remove outer broccoli leaves and cut into 1" pieces. Cook stalks 5-6 minutes in salted water; add floretes and cook 5 minutes more. Blend soup and flour, then add sour cream, carrots, onion, salt and pepper; stir into broccoli. Put in a 2-quart casserole dish. Combine stuffing mix and melted butter, sprinkle on top of broccoli mixture. Bake at 350' for 30-35 minutes, when middle bubbles it's done. 

Spicy Crumb Topped Broccoli

Made this as a side dish to pork tenderloin and it was good - and something a little different which is always fun since there's only so many ways to eat your broccoli...;)

2 ounces sliced pepperoni

1 cup panko bread crumbs

2 pounds broccoli

3 tablespoons olive oil

2 Tablespoons Dijon mustard

Chop the pepperoni in a food processor until it's the consistency of the panko bread crumbs. Mix in the panko and whirl them together for a second to blend. Saute them in 1 tablespoon of oil for about 5 minutes until crunchy and golden brown. Meanwhile cut the broccoli into long thin spears and roast at 425' for about 15 minutes until done. Remove from oven, brush with Dijon and dip into the breadcrumb mixture.

after roasting, spread dijon on broccoli...

and then coat with breadcrumb mixture.