Tag Archives: mushrooms

To this day, one of my favorite brunch dishes is broccoli, egg, and cheese casserole. Growing up, it was an after-church mainstay. Bound together by gobs of cream of mushroom soup, this casserole may well be my original comfort food. And I know certain siblings of mine feel the same way. Valya once wrote about it for an English class assignment so mouthwateringly well that the teacher asked for the recipe. (I’m guessing my mother found it on a soup can label: combine cooked broccoli, boiled eggs cut in half, a can or two of soup, and sprinkle with cheddar and bake until bubbly.)

Fast forward to sometime last year when I was on a bit of a hard boiled eggs in soup kick. I got to thinking how good a broccoli and creamy mushroom soup would be with eggs and grilled cheese sandwiches for dipping. I finally made it a few weeks ago after getting dumped on by a deluge of rain. It was the perfect antidote. Where a casserole was nice for a sunny Sunday meal, this would become my dark rainy night version.

As easy as it could have been to combine some sort of broccoli soup with a few cans of mushroom soup, I gave myself the added challenge of creating a homemade version of Cambell’s goodness….something with more mushrooms and organic milk. Turns out I didn’t have to work too hard; this recipe (thanks Amy!) worked like a charm, although for my purposes I split the recipe in half and used more mushrooms so the flavor would really come through when blended with the broccoli. (If you have a family recipe that involves cream of mushroom soup–and let’s admit it, everybody does–this should work for that too.)

On another note, how ridiculously good does that sandwich look?! I have to toot my horn here, I’m afraid. It was that good. I finally made Jim Lahey’s bread and don’t think I can use anything else for my sandwiches. Continue reading →