A family classic from the Editor’s Mother; a traditional and requisite side dish from our holiday table.
-1 large head of broccoli, cut into small pieces
-1 dry pint Brussels sprouts, cleaned and halved if large
-1 can Cream of Mushroom soup
-1 ½ cups sliced mushrooms
-1 ½ cups shredded cheddar cheese
-1 medium onion, grated
-Salt and pepper to taste
-2 Tablespoons unsalted butter
-1 cup seasoned breadcrumbs
-1 ½ teaspoons ground sage
-Water to moisten breadcrumb topping
Preheat the oven to 350°
- Boil the vegetables until they are just starting to get tender.
- In a large bowl, combine the parcooked vegetables with the mushroom soup, 1 cup of shredded cheddar, the onion, salt and pepper.
- Melt the butter in a large frying pan. Add the breadcrumbs and brown them, then add the ground sage.
- Add just enough water to the mixture to bind it.
- Put the vegetables in an ovenproof dish. Spread the breadcrumb mixture on top along with the rest of the shredded cheese.
- Bake the casserole until thoroughly hot, usually in about 40 minutes.
- This recipe can be doubled for a crowd, and is just as good in its leftover incarnation.
- You may want to sear the mushrooms first; we do. The original recipe omits that step but uses canned mushrooms.