Party Size Broccoli Surprise
Modified from original recipe by Marion Gorup
Ingredients
Middle Layer
24 oz broccoli florets, chopped into bite size pieces
Salt and pepper to taste
1 Tbsp olive oil
Bottom Layer
24 oz broccoli florets, chopped
20 oz cauliflower florets, chopped
1 10.5-oz can cream of mushroom condensed soup
1 10.5-oz can cheddar cheese condensed soup
1 cup mayonnaise
1 large egg, beaten
8 oz extra sharp cheddar cheese, shredded*
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
Dash paprika
Top Layer
1 1/2 cups Bisquick**
1 cup milk or Lactaid
2 eggs, beaten
8 oz extra sharp cheddar cheese, shredded*
Pinch salt and pepper
Directions
You will need a very large deep baking pan (13x9x3 inches) for baking and serving, as well as another baking pan or cookie sheet for the roasted layer.
1. Preheat oven to 350°F (175°C).
2. Stir together middle layer broccoli, spices, and olive oil and spread in a baking pan or cookie sheet. Roast for 20 mins.
3. While middle layer roasts, assemble bottom layer by stirring together the soups, mayonnaise, eggs, cheese, and spices. Once smooth, add florets and stir until evenly distributed. Spread evenly in bottom of deep baking dish.
4. Stir together top layer milk, eggs, and spices. Stir in Bisquick, making sure to squash any big lumps (small lumps are OK). Once smooth, stir in cheese.
5. Take roasted middle layer broccoli out of oven and spread evenly over bottom layer in deep baking pan. Spoon Bisquick layer evenly across the top. Bake for 60 minutes until top is golden brown.
6. Cool for 15 minutes before serving.
Notes
The original recipe actually has a kind of crumbly Bisquick topping, but I haven't figured out how to make that yet, so for now the cheese batter Bisquick works.
*For best texture, use block cheddar and shred or cube it vs. using pre-shredded cheese. For best color, use New York white extra sharp cheddar.
** Replacement for Bisquick if you don't have it
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