Broccoli Delight Salad

Served in a glass bowl, this broccoli salad is not only pretty but delicious as well.  Sunflower seeds, red onion, raisins, and bacon with broccoli and a sweet-sour sauce will make you wish for more. You can add cauliflower and pumpkin seeds if you’d like as well.

Years ago my husband managed a farmer’s market cooperative.  That was back in the day when government subsidy for tobacco was on its way out.  Farmers were looking for a labor-intensive crop to supplement their income. Broccoli won the draw.  During the years of Southside Virginia Produce Cooperative’s existence, recipe contests were held locally, specifically featuring broccoli and cantaloupe, the two crops being grown at that time.


Because my husband was the manager, it seemed important that I learn to cook and bake with broccoli, so I scoured magazines for recipes. This is one of the recipes I saved some twenty-eight years ago.  In one of the contests, I entered this dish and took first place.  You’ll understand why when you try a sample.

Over the years, I’ve adapted it somewhat.   The original recipe didn’t call for cauliflower, but I add it occasionally.  On the day this photo was taken, I was out of sunflower seeds, so my neighbor brought some pumpkin seeds, and we liked it just the same.   It’s still a family favorite (for those of us who like onions, anyhow.)  I’m certain it will become a favorite for your family as well.

Broccoli Delight Salad
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 6-8
These ingredients can be gotten ready a day or two ahead of the day you'll be serving it. Assemble your ingredients and add your dressing, and it's ready to go.
  • 1 large bunch fresh broccoli, cut in pieces (4-5 cups)
  • 1 cup sunflower seeds
  • 1 cup raisins
  • 10 strips bacon, fried and crumbled
  • ¼ cup diced, red onion
  • 3-4 Tbsp. sugar
  • 1 Tbsp. vinegar
  • ½ cup creamy salad dressing or lite mayonnaise
  1. Cut and wash broccoli and put pieces in a bowl
  2. Add raisins, onion, bacon and sunflower seeds
  3. Mix dressing ingredients together until smooth
  4. Pour dressing over salad


Creamy Broccoli Bake

This creamy broccoli bake is one of my family’s favorites. I’ve never yet met a child who did not like this vegetable in this casserole. Oh, that’s right; I have one kid who never cared for it (the picky one, but that’s because he doesn’t like mushrooms and not because he doesn’t like the green stuff.) [Sorry, kid.  I’ve tried for a quarter of a century to get you to like mushrooms.] This recipe is a sure-fire way to get any child to eat those green trees.  You know something else I like about it?  I can get it ready the day before and pop it in the oven when it’s time to bake.

But first, a confession: I have made this so often that I hardly use a recipe.  I usually just dump and sprinkle and it comes out okay. This time, when I decided on a Saturday to serve it for Sunday lunch, I added the cheese before the sauce –  and it turned out fine.  I didn’t even think about it until I went to type up this recipe. So there you have it: you get to choose whether you add the cheese before or after the sauce!

This recipe says you should cook the frozen broccoli first – but I never do.  If you’re using fresh vegetables, you can blanch it if you’d like, but I don’t.

Put the broccoli in the bottom of an ungreased casserole dish or pan.

Sprinkle the cheese on top.  You can add as much or as little as you’d like. (This is where I got the cheese before the sauce.)

Mix your sauce, which is cream of mushroom soup with milk.

It will seem thick, but as it bakes, the sauce thins. You can always add more milk if you like your sauce runny.

Spread the sauce on top.

Mix your crumb topping, which is just Bisquick and butter (or you can use margarine).

Make the crumbs as clumpy or as fine as you’d like,

Then spread the crumbs on top of the casserole.

Cover the dish, put it in the refrigerator, and forget about it until it’s time to bake.  This dish bakes at 400 for 20 minutes or until done.

A few broccoli pointers to help you:

  • if you’re using frozen broccoli, give it time to thaw before you put it in the oven, or it will take longer to bake.
  • you can double or triple this recipe (which I do all the time), but I recommend using a flat pan, because the broccoli won’t bake as well in a deep dish, and the topping will be spread pretty thin until it gets to the bottom of the dish.
  • remember that the broccoli (whether fresh  or frozen) will be in the oven, so it doesn’t need a lot of cooking ahead of time – unless you don’t mind mushy broccoli.



Creamy Broccoli Bake
Recipe type: Vegetable
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
An easy - and delightful - way to serve broccoli and have everybody asking for more!
  • 1½ lb. fresh broccoli OR 2 cups frozen broccoli
  • 1 can cream of mushroom soup (10 oz.)
  • ¼ cup milk
  • ½ cup shredded cheddar cheese
  • 1 cup Bisquick baking mix
  • ¼ cup butter (or margarine)
  1. Blanche fresh broccoli if you are using fresh
  2. Put broccoli in ungreased casserole
  3. Beat soup and milk until smooth and pour over broccoli
  4. Sprinkle with cheese
  5. Mix Bisquick and butter until crumbly; spread over casserole
  6. Bake at 400 for 20 minutes

I really like this wire whisk.  I use it all the time!