The first week's selection is Paula's Swiss Broccoli Casserole. I'm really not a big fan of swiss, so I went the safe route with cheddar. In hindsight, there really wasn't a lot of cheese, so I may have been okay with using the swiss. The only thing I was a little unsure of as I was assembling the casserole was the layer of sliced hard-boiled eggs that went inside. Seemed a little out of the ordinary, but I went with it.
The casserole was really quite tasty and made a nice side dish to the steak my husband grilled. My husband did comment that the taste was a little "eggy", but I personally didn't find the egg taste overpowering at all. I thought the crunchy onions gave a great flavor, and it kind of reminded me of a green bean casserole, but with broccoli. We barely made it through half of the casserole, so we have a ton of leftovers.
And have I ever mentioned how it's impossible to take a decent picture of a casserole?
Swiss Broccoli Casserole
Two 10-oz packages frozen broccoli spears, cooked and drained
3 hard-boiled eggs, sliced
2 cups french-fried onion rings
1/2 cup shredded swiss cheese
10 and 3/4 oz. can cream of celery soup
2/3 cup milk
Preheat oven to 350° F. Arrange the broccoli in a shallow 2-quart baking dish. Layer the eggs, 1 cup of the onion rings, and then the cheese over the broccoli. Combine the soup and milk, mixing well. Pour this over the cheese and bake for 25 minutes. Top with the remaining onion rings and bake for 5 minutes longer.
Up next week: Strawberry Cream Shortcake
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2 comments:
Yours turned out really well to. I had to pass on this weeks challange because I dont think anyone would eat it but me. I will be doing the strawberry shortcake and the baked spaghetti.
Yours looks delicious! Oh, the days when I didn't have to worry about the calories. Sometimes it's fun being pregnant!
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