If I had to compare my cooking to a Food Network star, it would most definitely be Paula Deen! She is my cooking queen! I love her! I want her to be my mother-in-law! If I could go eat at anyone's house, it would be hers! Just thinking about it makes me hungry!
For my first wedding anniversary my sweetheart surprised me with a trip to Savannah! We went just so we could go eat at the Lady and Sons, Paula's restaurant! If ever I thought I had died and gone to heaven this was it! The food was some kind of yummy! If you ever make it to Savannah, make sure you try it out!
Since this week's Share a Spoon, hosted by my sister, is comfort food for The Duck, I'm honoring my cooking queen with one of my favorite casseroles!
This casserole has been in my family for YEARS! It is my mother's BFF's!
What you will need
2 bags frozen baby broccoli florets (I ALWAYS use Birds Eye)
1 medium onion chopped
1 cup mayonnaise
1 can (Campbell's) cream of mushroom soup
2 cups (1 bag) shredded cheddar cheese
1 stick of butter
1-2 packages (individual rows) of Ritz crackers (crumbled)
salt and pepper to taste
Next melt the remaining butter (in a microwave safe bowl) in the microwave. It only takes about 30 seconds. Maybe a little longer depending on your microwave.