Enjoy the chicken salad, KJ! …. I’ve never used ‘faux’ meats, but from what I understand, they take on the flavoring of what you’re spicing the dish with, so the sour cream/mayo and curry spicing should make it really yummy! Here’s the Broccoli Casserole recipe I wrote yesterday and took to Brother’s regular Sat. night dinner: the Manchego cheese really made this dish …. for those of you that have never tried it, it has a similar taste to Parmesan, however, not so strong (milder) and more of a nutty flavor …. a semi hard cheese, like Parm … I consider it the Spanish version of Parm ….
AV’s Broccoli Casserole:
3 packets fresh broccoli florets (or 3 large heads cut into florets) cooked/drained (I seasoned the water with lemon pepper, poultry seasoning & pink salt)
1 small jar sliced mushrooms (or ½ cup fresh diced & sautéed in butter until soft)
½ small onion diced fine (also sautéed in a little butter until soft)
2 cups grated manchego cheese
2 eggs
2 cans cream of mushroom soup
1 cup mayo
1 tsp fresh grated nutmeg
½ tsp salt
½ tsp lemon pepper
Dash of worcestershire sauce
1 large sleeve ritz crackers
1/3 stick butter
Cook & drain broccoli. Sautee mushrooms & onion until soft, add to bowl with broccoli and cheese. In a small bowl, mix soups, mayo, eggs, worcestershire, salt/pepper and fresh nutmeg – blend well, then mix with veggies and cheese. Pour into 9×13 greased dish. Melt 1/3 stick butter, then mix with finely crushed ritz crackers. Sprinkle cracker/butter topping over casserole. Bake at 350 for about 40 min. until hot and bubbly.
Notes: I poured a little milk over the top before I baked it and before I put the cracker topping on, as I wanted a creamier consistently, or you could add ¼ cup milk to the sauce.