Recipes Archives - Laughing Lindsay

My Grandma’s Broccoli Casserole Recipe

April 16, 2025 By Lindsay Leave a Comment

It’s been a while since I’ve shared a recipe, so I thought I would share my grandma’s Broccoli Casserole recipe!

Broccoli Casserole

Just like my grandma’s rhubarb pie recipe, this recipe comes from my dad’s mom. She was a great cook. In fact, my dad’s side of the family loves to host get togethers and loves to have casseroles each time! I’m not entirely sure what it is about casseroles they enjoy so much, but there’s two in particular that are a staple of our meals: potato and broccoli! So, today I thought I would share my grandma’s super easy broccoli casserole recipe!

My aunt carried on the tradition of making this at the holidays after my grandma died. Now, I’m happy to report that I continue making it at my Christmas lunch that we host. It’s a super easy recipe to follow. The hardest part is making sure you have enough open oven space and time to cook it! Plus, it’s not too expensive to make. So, it’s the ideal side dish for any get together!

Broccoli Casserole

A cheap and easy recipe for broccoli casserole.

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Prep Time 15

Cook Time 35

Course Side Dish

Cuisine American

Ingredients

20 Oz Frozen Chopped Broccoli Cooked and drained
1 Cup Mayonnaise Optional
1 Cup Grated Sharp Cheddar Cheese
1 Can Condensed Cream of Mushroom Soup
2 Eggs Lightly beaten
2 Cups Buttery Crackers Crushed
2 Tbsp Butter Melted

Instructions

Cook and drain the broccoli according to the package’s directions
20 Oz Frozen Chopped Broccoli
Crush the buttery crackers.
2 Cups Buttery Crackers
Beat the eggs.
2 Eggs
Preheat the oven to 350 °F.
Spray a 13 by 9 inch baking dish with vegetable oil cooking spray.
In a large mixing bowl, combine broccoli, mayo, cheese, soup and eggs. Mix well with a metal spoon.
20 Oz Frozen Chopped Broccoli, 1 Cup Mayonnaise, 1 Cup Grated Sharp Cheddar Cheese, 2 Eggs, 1 Can Condensed Cream of Mushroom Soup
Place the mixture in the prepared baking dish.
Top the dish with the crushed crackers.
2 Cups Buttery Crackers
Melt the butter and pour over the crackers/dish.
2 Tbsp Butter
Bake for 35 minutes or until set and browned.

Keyword Easy

Tips

Once again, this is a recipe that’s been passed down over the course of several years. So, somethings maybe different. For instance, the original recipe calls for two 10 ounce packages of broccoli. However, I can’t find that. So, I typically grab two packages of the 12.6 ounces Birds Eye Baby Broccoli Florets (NOT an ad). It ends up making a lot of casserole, but it never goes to waste. Also, I prefer to get name brand broccoli because the store brand often has more stems than florets. However, feel free to grab whichever brand you can find and afford.

Additionally, I don’t know why the original recipe specified using a metal spoon. However, I still use one. Ha.

Please let me know if you decide to make this dish!

Grandma’s Rhubarb Pie Recipe

March 21, 2024 By Lindsay Leave a Comment

Now that it’s officially spring, I thought I would share a family recipe! I’m sharing my grandma’s rhubarb pie recipe!

Rhubarb Pie Recipe

For those unfamiliar with rhubarb, it’s a tart vegetable that can be found in spring and early summer. That’s why I mentioned making it in my favorite spring activities post. It can be difficult to find the vegetable for sale. In fact, my grandmother used to grow her own to ensure she had some to make pies with every year! If it wasn’t for wildlife, I would probably grow my own too.

This particular recipe has an extra special meaning to me. After my grandma died, my dad went on and on about this special rhubarb pie. However, no one knew her recipe. So, my dad never got to have this pie after my grandma died. Then, one time I was visiting my grandfather a few years after my dad died and I happened to find a handwritten recipe for rhubarb pie stuffed in an old photo album! I asked my grandpa if it was grandma’s recipe and handwriting. He verified that it was, so it was nice to finally find the recipe after all of those years!

I never had the nerve to try making the pie until last summer. My family had a little get together that I was baking for. We just happened to go to a different Kroger in a different town and I spotted some rhubarb! So, I grabbed several stalks of it and decided to surprise everyone with the pie! I will admit, I was a little embarrassed by how watery this pie turned out. However, my aunt told me that grandma’s was watery too. I think if I ever make it again, I will try adding cornstarch to the mix. Thankfully, it did not make a soggy bottom!

Rhubarb Pie

An easy recipe for rhubarb pie.

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Prep Time 15

Cook Time 45

Resting Time 1

Course Dessert

Cuisine American

Servings 8

Ingredients

1 9'' Deep Dish Pie Shell (Pie Bottom)
1 8 or 9" Regular Pie Shell or Crust Dough (Pie Top)
4 Cups Chopped Rhubarb
1 Egg
1.5 Cups Sugar
2 Teaspoons Flour
1-2 Teaspoons Cornstarch

Instructions

Wash and chop the rhubarb into small pieces.
4 Cups Chopped Rhubarb
Allow the rhubarb to sit and dry for about an hour.
4 Cups Chopped Rhubarb
Preheat the oven to 350 degrees.
Mix egg, sugar, flour, and cornstarch in a mixing bowl. Add in rhubarb. Stir to coat the pieces. Pour into the large (deep dish) pie shell.
1 9'' Deep Dish Pie Shell (Pie Bottom), 4 Cups Chopped Rhubarb, 1 Egg, 1.5 Cups Sugar, 2 Teaspoons Flour, 1-2 Teaspoons Cornstarch
Cover with the smaller pie shell or pie dough. Cut a couple of slits in the top to allow heat to escape.
1 8 or 9" Regular Pie Shell or Crust Dough (Pie Top)
Bake until the crust is well browned. (~45 minutes?)

Keyword Easy, Pie

Tips

My grandmother’s original recipe wasn’t very detailed. No exact amount of rhubarb or baking time was given. So, you can use more or less rhubarb. Also, keep an eye on the pie for browning. I used a pie crust dough for my top as I felt like it was easier to position and mold than a pie shell. However, both are usable.

In the future, I will add a teaspoon or two of cornstarch to thicken up the liquid more. I will also allow the rhubarb to sit and dry for longer before putting it in the pie. Maybe an hour?

Let me know if you try this recipe!

Grandma’s Zucchini Bread Recipe

November 16, 2023 By Lindsay Leave a Comment

I tend to share recipes from time to time, like my Pumpkin Fluff Pie Recipe. Today, I thought I would share my grandma’s zucchini bread recipe!

Zucchini Bread

It’s a tradition in my family to make this zucchini bread around the holidays. I believe its use of cinnamon along with a brown sugar/nuts topping make it the perfect addition to our Christmas spread! Now that we host the holidays, I know that it’s Christmas-time when I make the bread! It makes the whole house smell delicious!

I initially made two big loaves of this bread. However, after hosting a few years, I moved to making several smaller loaves. This allows our guests to take one home with them to enjoy later. Plus, it gives me a chance to make some with the topping and some without nuts. Personally, I prefer the bread with the topping as I think it gives it more flavor and texture with the nuts. However, I know that not everyone can enjoy nuts.

Additionally, I found these adorable holiday themed mini loaf pans at our local Walmart (not a sponsored link, just trying to help). So, if you intend to make mini loaves for gifts or want an extra holiday touch, keep an eye out at Walmart and Target for special loaf pans.

Zucchini Bread

My grandma's recipe for zucchini bread.

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Prep Time 10

Cook Time 1

Course Dessert

Cuisine American

Servings 2 Loaves

Ingredients

3 Eggs, beaten
2 Cups Grated Zucchini
2 Cups Granulated Sugar
3 Cups Flour
1 Tsp Baking Soda
1/2 Tsp Baking Powder
2.5 Tsp Cinnamon
1 Tsp Salt
1 Cup Oil
2 Tsp Vanilla
1/2 Cup Raisins

Optional Topping

1/2 Cup Nuts
1/2 Cup Brown Sugar

Instructions

Preheat the oven to 350 degrees and grease two loaf pans.
Sift flour, sugar, salt, baking soda and powder, and cinnamon into a bowl.
2 Cups Granulated Sugar, 3 Cups Flour, 1 Tsp Baking Soda, 1/2 Tsp Baking Powder, 2.5 Tsp Cinnamon, 1 Tsp Salt
Add beaten eggs and oil. Beat.
3 Eggs, beaten, 1 Cup Oil
Add zucchini, vanilla, and raisins. Mix well.
2 Cups Grated Zucchini, 2 Tsp Vanilla, 1/2 Cup Raisins
Pour batter into two greased pans.
Optional: Combine nuts and brown sugar. Sprinkle over top of the loaves.
1/2 Cup Nuts, 1/2 Cup Brown Sugar
Bake for 1 hour.

Notes

This makes 2 regular loaves or 4-5 small loaves. Smaller loaves should bake around 40-50 minutes, but check on the bread as you know your oven.

Keyword Bread

Please leave a comment below if you decide to try my grandma’s zucchini bread recipe! Do you have a family recipe that you make every Christmas?

Pumpkin Fluff Pie Recipe – Easy and Healthier

November 2, 2022 By Lindsay Leave a Comment

When we started hosting the holidays back in 2019, I became responsible for the desserts. One of the non-negotiable Thanksgiving treats I have to make is this pumpkin fluff pie. It’s stupid easy to make and tastes great! Plus, it’s easy to adapt for a variety of diets.

Pumpkin Fluff Pie

Years ago, on my first visit to Dollywood at Fall, I tried some pumpkin fluff. I had never heard of it before, but I was instantly in love! So, I looked into what exactly it was and decided to make it into a pie! So, here’s my super easy and quick recipe for pumpkin fluff pie.

Diet Friendly

Since this recipe uses a graham cracker crust, it’s healthier than a regular pie. Traditional pie crust has lots of butter and/or shortening in it to make it flaky. Using graham cracker cuts out lots of fat and calories! I took this to a family gathering last year and someone trying to watch their sugar/fat intake was pleased to have an option on the dessert table. If you use sugar free Cool Whip, this dessert has very little sugar in it. It’s also just a great way to have a seasonal treat without the guilt, even if you aren’t on a diet.

Allergy Friendly

Another great thing about this recipe is you can easily modify this pumpkin fluff pie to make it allergy friendly. I used a gluten free graham style crust (NOT a sponsored link or post) from my local Walmart for this picture because I was taking it to a Halloween party where the host has a gluten allergy. You could also use a nut based crust, which I almost used until I found this gluten free graham cracker crust.

Pumpkin Fluff Pie

An easy and healthier pumpkin fluff pie.

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Prep Time 5

Refrigeration Time 2

Total Time 2 5

Course Dessert

Cuisine American

Servings 8

Ingredients

1 Graham Cracker Pie Crust
1 15 Oz Can Pumpkin
1 Box Fat Free/Sugar Free Instant Vanilla Pudding Mix
1 8 Oz Container Cool Whip
1 Tsp Pumpkin Pie Spice
½ Tsp Vanilla

Instructions

Pour the pumpkin, pudding, Cool Whip, pumpkin pie spice, and vanilla into a bowl. Mix until combined.
Pour the mixture into a pie crust.
Refrigerate for 2 hours.

Keyword Easy, Pumpkin

So, have you ever had a pumpkin fluff pie? Will you be trying my recipe for it?

Easy Orange Dreamsicle Cake Recipe

September 15, 2022 By Lindsay Leave a Comment

My mom’s birthday is this week! So, we had her over for some cake and presents this past weekend. When I offered to make her a cake, she requested this orange dreamsicle cake and provided this recipe from a lady who used to make it. I thought I would share it in case anyone else it looking for a super easy orange creamsicle cake recipe.

Cake Mix with Add-ins

This orange dreamsicle cake is so easy to make because it actually uses a cake mix for its base. So, that cuts down on the number of ingredients you need to buy and measure. You also add in a few other ingredients to add even more flavor and moisture to the cake itself. Note: I had to search around for a box of orange cake mix. I eventually found a box at my local Food Lion. If you can’t find a box, you can substitute a box of yellow cake mix in for the orange. It would have less of an intense orange flavor, but I’m sure it would still be good.

I love that this orange dreamsicle cake recipe uses a homemade cream cheese and Cool-whip frosting as I personally don’t like frosting from a can. This would actually make a great summer dessert, but since mom requested it for her mid-September birthday I’m sharing it now. Also, I didn’t find this exact recipe on other sites.

Tips

As I stated above, my mom received the original recipe from an older lady who used to make it fairly frequently. Her original recipe left out some information I think is important. For starters, you definitely need to use two nine-inch pans for this cake. Also, I highly recommend placing the cake pans on a cookie sheet in the oven. My cakes actually bubbled up and over the rim of the pans and a little bit of cake fell down in the oven. So, learn from my mistake! Additionally, I added extra baking time since the cake wasn’t done at 24 minutes. You may want to watch yours closely as you approach 25 minutes.

Easy Orange Dreamsicle Cake

An easy orange dreamsicle cake recipe that uses a cake mix.

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Prep Time 10

Cook Time 25

Course Dessert

Cuisine American

Servings 12

Ingredients

Cake Ingredients

1 Box Orange Supreme Cake Mix
1 3 Ounce Box Orange Jell-O
1/3 Cup Vegetable Oil
1.25 Cups Water
3 Eggs
1 Teaspoon Orange Flavoring

Frosting Ingredients

2 8 Ounce Packages Cream Cheese, softened
2 Cups Confectioners Sugar, sifted
16 Ounces Cool Whip
1.5 – 2 Teaspoon Vanilla Flavoring

Instructions

Cake Instructions

Pre-heat oven to 350 degrees. Flour and grease two 9'' cake pans.
Combine cake mix, Jell-o mix, oil, water, eggs, and orange flavoring. Mix until well blended.
Pour batter into the two greased pans. Place the filled pans onto a cookie sheet before putting it into the oven. Bake for 25 – 30 minutes.
Remove from oven when a toothpick comes out clean. Let cool.

Frosting Instructions

Whip up the cream cheese with a mixer. Add sugar a little at a time until combined with a smooth consistency.
Add Cool Whip and mix until combined.
Add vanilla flavoring and mix until smooth.
Once cake is cooled, assemble and frost a two layer cake.

Keyword Cake Mix, Cupcakes, Easy, Summer

If you are looking for an orange dreamsicle cake recipe, then I hope you will give this one a try. Also, in case you were wondering, I decorated the edges with a vanilla buttercream frosting dyed orange.