Aunt Jeannie's Broccoli And Cheese Casserole Recipe

One of my most treasured recipes; it has been a staple at Thanksgiving and Christmas. My mother makes some dishes, I make a few, and my aunt brings broccoli cheese casserole. A few years ago she didn't bring it. It was like someone killed Thanksgiving. With my mother's coconut-frosted  chocolate cake, it's one of the dishes I most anticipate all year. "I didn't realize it was that important," she told me."Let's be clear," I said, "This isn't something I ever have to ask for again. This just has to be here. It's not the holidays without it. Period. Please, please bring it." We haven't had that problem again.I've eaten at some of the country's best restaurants, but there's something about this I'd take over every one of those meals. Salty and cheesy with a crispy top and a creamy interior — honestly, I love eating it almost just as much the next day... cold. What's the secret behind it? Where did it come from?"You go to the French Culinary Institute and you love this easy to make broccoli and cheese casserole," my aunt said, laughing. "I think that's hysterical. I learned this dish from my mother-in-law Joan Miller who got if from her sister-in-law Ruth Miller. It's easy to make, it's different, and it's good. And when the kids were little this is how I'd get them to eat their broocoli."One secret according to Aunt Jean? You have to use Hellmann's. "It comes out too thin if you use light mayonnaise, or anthing except Hellmann's." I wouldn't know. I don't want her changing a thing. So here's the recipe. I'm only willing to share it because without Aunt Jeannie making it, it will still be amazing, but you'll never quite have it quite as good. It's still definitely worth trying.Click here to see 8 Easy Vegetarian Dishes.