Broccoli Casserole

   Every year at Christmas, my mother-in-law would have the choir over to their house for a dinner that she painstakingly prepared and there was music and singing around the baby grand piano. She chuckled and told me that this was their "payment" for singing in the choir. To entertain 70 some people she fixed casseroles that could easily feed many.
   Recently my sister-in-law revitalized one of those dishes for the holidays, a broccoli casserole. My mother-in-law fixed this in a ring, similar to a jello mold, so that it was decorative and yet functional. In the middle of the ring, she placed assorted veggies like celery, carrots, or olives. 
    My sister-in-law simplified the process by doubling the batch and putting it into a 13x9x2 baking dish. What's nice is this casserole can be served warm or cold.

Broccoli Casserole
1-1/2 lb. frozen broccoli florettes, steamed and chopped
1 cup Hellman's mayonnaise
1 T. melted butter
1 cup heavy cream
1 tsp. salt
3 eggs, well beaten
1 T. flour

Preheat oven to 325. Combine all ingredients in large bowl and beat well with electric mixer. Pour into greased mold or 8x8x2 glass baking dish.

Place large jelly roll pan in oven (or large pan with sides a couple of inches high). Put casserole on jelly roll pan and pour water into bottom pan. Bake in pan of water 45 minutes or until knife comes out clean. 

For double batch use 13x9x2 baking dish. Single batch serves 6-8.

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