we just finished our turkey-day lunch at the office. my assignment was a broccoli casserole. now, i normally cook for two, so i have never made a casserole before. i googled around a bit, and came across several variants on the frozen broccoli - mushroom soup recipes. finally, this one from alton brown caught my eye; more fresh ingredients and no mushroom soup.
i made this last night, tripling the recipe (fits perfectly into a disposable aluminum lasagna pan). a few notes that aren't specified in the recipe:
1) blanched the broccoli in batches for 1 minute, shocked in ice water, then drained on several layers of paper towels.
2) sauteed mushrooms in two batches in 12" nonstick over medium heat until they'd lost about half their bulk & were browned. turned them onto paper towels to let moisture absorb.
3) used kosher salt in the quantity called for, so there would have been a little less sodium than with table salt.
4) given that i tripled it, it took a little longer (maybe 30 minutes) to bake than the recipe called for. i baked it to the point where it should be uncovered, then took it out since i new it would get reheated today and didn't want it overcooked.
5) reheated at 350 for 30 minutes covered, then uncovered and let top brown up a bit.
a pretty darned good casserole. the vegetables retained enough chew to give it a good mouthful (not all mushy like you get from canned/frozen vegetables), but it was cohesive enough to be enjoyed as a unified dish. it was one of the few dishes completely eaten, and 4 people asked for the recipe.