Hello, foodies…
The In the Kitchen with David team has given you a little of everything in this month of “Family Favorites.” You’ve got Chicken Divan, a make-now-eat-whenever-you-want classic; Sticky Toffee Pudding, a Christmas Day classic; Grammie’s Noodle Soup, which you can really make any time during the winter months; Crunchy Buckeyes, which are bound to be the talk of that upcoming cookie exchange, and lastly, Plum Cake, another delicious dessert perfect for the holidays or any time of year.
I’ve had so much fun learning about the team’s recipes and traditions—I work with a talented group of foodies! And, I’m thrilled that we’ve got two more recipes to go including this Wednesday’s feature: Broccoli-Corn Casserole. This tasty side comes to us from Senior Editor, Heather L., who oversees our brand page on QVC.com and handles a number of other tasks we throw her way! Heather, thanks for sharing the story behind this family favorite.
You know, it’s funny. If you asked most people to share a special family recipe, chances are their first thought wouldn’t be broccoli. And can’t say I blame them. It’s a vegetable that just by mere mention can incite fear into adults and small children. But when I was asked to share, that’s exactly where my mind went. This Broccoli Corn Casserole is very near and dear to my family’s heart. Not only is it super delicious, but it’s graced our Thanksgivukkahtable (I’ll explain) for so many years, and has played a big part in turning our holiday meal into a true family tradition.
I come from a pretty small Jewish brood. I have two brothers, but both of my parents are only children so we don’t have any aunts, uncles, or first cousins. Ironically enough, it wasn’t until my parents split that my family really took shape. I was six, and when my dad remarried a few years later, I acquired two stepbrothers, a stepsister, and a stepmom, Anita. We always thought of ourselves as the Brady Bunch.
Because my stepsiblings were a bit older than my brothers and me, we started a Thanksgiving tradition pretty early on. They already had significant others, so instead of anyone having to choose between houses on the actual holiday, we always held Thanksgiving the Friday after and combined it with Hanukkah—hence, Thanksgivukkah. (This year, Hanukkah actually falls on that Friday, so it’s finally our time. Only took about 70,000 years.) It’s a nice two-for-one deal—we’re all together, all under one roof, enjoying all the Turkey Day tidings while opening silly Pollyanna gifts (another one of our traditions).
Amidst all the dishes we prepare, the Broccoli Corn Casserole has always been a mainstay. It’s simple, savory, and sweet, with rich creamed corn and a toasty cornbread crunch, and makes the perfect side that, yes, even the kids will want seconds of. The recipe was Anita’s, and she made it for as long as I can remember. But just last year, in March 2012, Anita passed away—so I stepped up to the task. I know she’d be proud and say it’s just as good as hers (even though I know it’s not). But I’m not sure it matters. Because this dish carries a much deeper meaning—it’s a symbol of all the amazing love, laughter, and memories we’ve shared for so long on this day we created.
So while it may be funny to talk about broccoli being so special, it just goes to show how much significance food can have. I’m sure most families can identify with having that one staple dish that the holidays just wouldn’t be the same without. And this recipe is ours. So go ahead and give it a try for your own holiday table…even if is (gasp) broccoli.
Heather’s right. Broccoli may not be a favorite in your house, but once your kids (and all the other veggie-haters in your family) get a bite of this dish, it won’t ever be the same.
Serves 10‒12
This recipe is prepared using the KitchenAid 300-Watt 10-Speed Tilt-Head Stand Mixer (K37868).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
- 6 Tbsp butter
- 1-1/4 cup corn bread stuffing crumbs
- 1 egg, slightly beaten
- 2 (14.75-oz) cans creamed corn
- 3 Tbsp onion, finely grated
- 1 tsp salt
- 1/2 tsp pepper
- 2 (10-oz) bags frozen chopped broccoli, thawed and drained well
Directions:
- Preheat the oven to 350°F and spray a 3-quart casserole with cooking spray.
- Melt the butter in a medium-size saucepan. Add 1 cup of the breadcrumbs to the saucepan and mix well.
- Mix the egg, corn, salt, pepper, and onion in a bowl. Fold in the broccoli and the breadcrumb mixture. Pour the entire mixture into the prepared casserole, and top with the remaining breadcrumbs.
- Bake for about 1 hour, or until a toothpick inserted near the center comes out clean.
Foodies, can’t you just picture that casserole next to a beautiful prime rib roast?
Heather’s step-mom made broccoli a coveted treat. How do you get your family to eat their veggies? Do you make a spinach pie or cheese sauce that makes everything better? Maybe you make a casserole similar to Heather's? Share the recipe with me...and your fellow foodies! I’ll see you this Wednesday at 8pm ET.
From our family to yours…keep it flavorful!
—David