This one dish dinner recipe was a wedding gift from my mother-in-law, Aline, a talented cook with more than a few culinary secrets. This was one of my husband’s favorite dinners when he was a child. I’ve been making it for him for 20 years, but this year I added a little secret of my own.
This recipe is so easy, it will most likely give you the wrong impression of my “Coon Ass” mother-in-law. Being a young bride from California, I was shocked when I first heard her refer to herself that way. A colorful woman, whose laugh attracted flocks of sea gulls looking to join the chorus, Aline, was Spanish and French, born and raised in New Orleans. As she told it, the Cajuns used to wear racoon caps in winter. Think Daniel Boone. Hence the nick name; coon ass.
This is the long way of saying, stay tuned for some of Aline’s more “authentic” family recipes in the future. Although she was Cajun, her cooking was really more Creole. Okay, I’m starting to salivate. This receipe, however, was given to me as a way of making sure her son wouldn’t starve. After all he was now living in California, miles and miles from home, with me, his new wife, with unproven kitchen skills. So with love and pity for me and a little insurance for her son, Aline passed this recipe to me:
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Put broccoli in a baking dish. (Use as much as you can squeeze in, since it shrinks alot when it cooks).
Empty a can of Cream of Mushroom soup on top.
Cover with shedded cheddar cheese.
Top the entire dish with biscuit dough, making sure to seal the edges. This acts like a lid and will give your casserole a nice looking finish. I use Bisquick and water for the biscuit dough.
Bake for about 35 minutes or until the biscuit dough looks picture perfect.
Oh, my secret? I tossed in some Honey Glazed Ham, left-over from Easter!
Photos by: Lisa Keating