Casserole Series: Broccoli Water Chestnut Bake
Our casserole series is back today with the perfect side dish for your Easter feast. This is a delicious recipe that you’ll try once and keep in your repertoire forever. Adults love it, kids love it, and you’d better get a big helping to begin with because people are always going back for seconds with this.
from Susan Stewart Vaughn
4-6 cups broccoli tips
1 cup light mayonnaise
1 cup light sour cream
zest of one lemon
1 teaspoon pepper
1/2 cup green onions, chopped
2 cups monterey jack cheese, shredded
2 (8 oz) cans sliced water chestnuts, rinsed and drained
2 cups Ritz crackers, crushed
1/2 cup melted butter
Preheat oven to 375 degrees. Wash broccoli and cut into bite-sized pieces. Steam for a few minutes until broccoli is tender, but bright green and still crisp. Then spread into a 9×13 casserole dish. Top with half of the green onions. Stir mayonnaise, sour cream, lemon zest and pepper together. Spread the mayonnaise and sour cream mixture over the broccoli and top with shredded cheese, then water chestnuts and remaining green onions. Finally, combine the crushed crackers with the melted butter until you have a consistent, moist crumble. Spread the crackers crumble evenly over the entire dish and bake for 30 minutes, or until golden brown on top. Serve warm.