Do you have those family recipes that make you and everyone else feel warm and fuzzy when you eat them? The ones everyone looks forward to?
We all have them–some are breakfast recipes, some are main course or dessert. One of ours is a side dish. In my quest to make everything a little “healthier” and not “quite so bad for you”, I have tried to alter this recipe a few different ways–always to the complaints of my extended family and friends–it seems it is perfect just the way that it is. I guess some things don’t need to change–I mean, we only have this dish 2 or 3 times a year–I just needed to learn to enjoy it-guilt free- in all it’s glory!
1 head of broccoli cut into florets
1 onion chopped
2 cloves garlic minced
8-10 button mushrooms sliced
1/2 jar Kraft Cheez Whiz
1 can condensed mushroom soup
1 cup sliced or slivered almonds split in half
1/4 cup melted butter
1 cup cornflake crumbs (or breadcrumbs–but the corn flake crumbs really are better)
Saute onion until translucent. Add mushrooms and cook for 2 min and then add broccoli and cook and stir until the broccoli is just starting to cook add garlic and stir thoroughly.
In a separate bowl, mix cheese whiz and mushroom soup. Add to broccoli mixture along with half the almonds and mix well. Pour into 9×13 casserole dish.
Combine melted butter and cornflake crumbs sprinkle on top of broccoli and top with rest of almonds. Bake at 350 for about 1 hour.