Along about the holidays each year I get the calls for my broccoli casserole recipe.
It isn’t really mine, of course. Years ago—when I lived in the Shenandoah Valley in Virginia–I was introduced one Christmas to this broccoli casserole, and it was the best I had ever tasted. There are many versions of it, of course. Some use rice, or celery, even chestnuts. You name it and I’ve tasted it. Some leave out the onion, which is a big no-no around my house. Somehow, this one just tasted “right.”
The woman who made it got it from her mother, but there wasn’t anything extraordinary about it. No “hidden” ingredients or special treatment. Just an excellent combination of ingredients that make for a heavenly rich and crunchy dish. You may have made this same recipe yourself. If you haven’t, you should. Here it is: Continue reading “The Ballyhooed Broccoli Casserole”