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Blue Goose Holiday Dinner Series- Part 2

  • December 23, 2014

This four part series is brought to you in partnership with our friend Chef Nancy Crocker. These recipes can also all be found (along with so many more!) on her blog Nancy’s Cravings. Wishing you many Eat Well Moments this holiday season!

What came first, the turkey or the sides?

Well for the sake of this particular Holiday series…it’s the side. I have two of my absolute favourites to share with you and my daughter Lexie couldn’t live without either one of these!


Broccoli casserole was something I grew up eating. As a child, Christmas and Thanksgiving were often split between my mom and my aunt. Regardless of it’s location I remember everything my mom making being both amazing to taste and beautiful to look at. She would set a table that was almost too gorgeous to touch! My aunt grew up mostly on farms and with that came fabulous baked goods and a killer broccoli casserole.

There isn’t anything fancy or pretty about this dish but it tastes darn good. The mix of mushroom soup, mayo, rice, onions, cheese and broccoli is a mixture married in the heavens. I haven’t met a single person yet that doesn’t swoon and ask for seconds.


I have to admit I don’t like potatoes. I know, I’m weird. A couple of years ago I decided to replace the heavy carbs with pureed cauliflower and it has stayed as a favourite. We now serve it in lieu of mashed potatoes all the time and everyone prefers them. Cravings are powerful!


  • Broccoli Casserole

  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup
  • 3/4 cup milk
  • 1 large bunch broccoli, cut into small florets
  • 1 large onion, chopped
  • 1 cup mayonnaise
  • 1 cup rice, raw
  • 1-1/2 cups shredded Sharp Cheddar cheese (about 6 ounces)
  • 1/3 cup dry bread crumbs
  • 2 teaspoons butter, melted
  • Cauliflower Puree

  • 2 large heads cauliflower
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 ounces unsalted butter
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 egg yolks


Broccoli Casserole

  1. Heat the oven to 350°F. Stir the soup, milk, mayonnaise, onion, rice, broccoli and 1 cup cheese in a 1 1/2-quart casserole dish.
  2. Stir the bread crumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli mixture. Then sprinkle remaining cheese.
  3. Bake for 40 minutes at 350 degrees or until the broccoli is tender. Let stand for 5 minutes before serving.

Cauliflower Puree

  1. Remove stem from cauliflower and place stem side down in the microwave for approx. 12 min. Cauliflower should be soft and cooked.
  2. Cut into small florets and place 1/4 of cauliflower in blender along with 1/4 of sour cream, milk, butter, salt, pepper and egg yolk.
  3. Repeat twice more; continuously adding blended mixture to bowl.