As I made our late lunch today, I realized I had two small heads of fresh broccoli that needed to be used ASAP. A quick check of the pantry provided a can of cream of mushroom soup, and the fridge had sour cream, mayo, an egg, and shredded sharp cheddar! Let's make a casserole!
Lightly grease an 8 x 8 baking dish.
Trim the fresh broccoli and separate the florets into bite-sized pieces. I rinsed my broccoli florets and drained in a plastic colander and then zapped them in the microwave for a minute to start the cooking process.
In a medium mixing bowl, I combined one small can of cream of mushroom soup, 4 oz. sour cream, 1/4 cup of Duke's mayo, one large egg. Add salt and freshly ground black pepper to taste. Fold in the broccoli. (I had about 4 cups of broccoli.) Stir in about 2 cups of shredded sharp cheddar.
Spoon into the prepared baking dish.
I already had potatoes baking in the air fryer, so I placed the baking dish on the tray and into the air fryer it went as well.
I baked at 400 degrees for about 25 minutes. You can certainly use your conventional oven.
This made the perfect amount for our late lunch and we even had a little left over for another meal. It was a great way to use what I had on hand for a great side dish.
A good use for that broccoli.
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