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Check out the crisp edges of browned cheese and stuffing mix! MMMM.

I am one of those people that love their veggies. I usually try to eat them in their natural state and add little to them. Some might say that is boring but I know that it is a healthier way to eat them. However, once in a great while, usually for a holiday meal, I make this casserole that really has nothing in it that is healthy, except for the broccoli.  Why? Because it is a very delicious casserole. It has to be, it is loaded with sodium from the soups, and fat from the butter, but yet, I still make sure to have it at least once a year! Worth every bite. In fact, having it once a year is rather a lie, as it tastes incredible heated up the second day, if I am so fortunate to have some left!

Broccoli Casserole
6-8 large heads of broccoli (I use just the florets)
1 can Cream of Celery Soup
1 can Cream of Chicken Soup
1 stick of butter
1 onion, chopped
3 cloves garlic, minced
pepper
2 cups Pepperidge Farms Coarse Stuffing mix
2 cups shredded cheddar cheese
1 large stomach:you’ll need it after eating this because you’ll want more!

Par boil broccoli (about 6 cups florets).
Place in a casserole dish, and stir in 1 can Cream of Celery soup and 1 can Cream of Chicken soup. Set aside.
In a frying pan, saute a chopped onion in a stick of butter.
Add some minced garlic and pepper. (Don’t need salt as the soups have more than enough.)
Add ¼ cup water to this and 2 cups of Pepperidge Farms Coarse Stuffing and stir.
Pour this mixture on the broccoli mix.
Put 2 cups of shredded cheddar cheese on top.
Bake 350º for 45 minutes.