Recipes

[nana59]

what is broch flower....

[sunshine45]

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@AuntG wrote:

I've only used mayo in one casserole. My mom said she made it a lot when she was first married. It's a tuna and noodle casserole with crumbled up potato chips on the top (yes, people ate like that in the 50's). Whenever I mixed the ingredients, the mayo didn't separate.

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@AuntG 

i make something similar, but no noodles......hot chicken salad casserole. a great way to use up extra chicken or turkey. it also has crushed potato chips on top.

[cotto22]

Name already taken, those ingredients sound delicious! Please post the rest when you have the time!

[Big Joanie]

I have only one casserole that calls for Mayo ... Hot Chicken

Salad ... I only use Real Hellman's ... However .... I picked

up one time the smaller squeeze bottle of Hellmans .. and

it is not that same as the large jar ....more of a loose

consistency .....I was supriesed there was a difference

but there was ....

In this casserole Hellmans holds up well ....

[fthunt]

@nana59 The eatable part of Broccoli - it's like a flower to me.

Sorry my shortcut didn't work....................

[fthunt]

@Nonametoday Yes, almost the same.  Another OP posted this recipe months ago - so I know a lot of ladies have it.

Don't know what OP is mixing her Mayo with; but my dish holds together and so yummy.  She has to post more information.............. if she wants help.

[KaySD]

I usually whip up my own mayo. It's really east in a food processor, and I know what's in it. Mostly free range eggs and organic avocado or olive oil. Not vinegar.

I don't often cook with it, but it's a handy substitute for eggs sometimes, when I need one. I also sometimes put a layer when baking fish to give the fillets a nice savory brown crust without breading. It changes in texture when baked--in a good way--and the slight lemon tang is delish. I also make a crab qjuiche with mayo replacing some or all of the eggs. I've never had a separation problem before in baking at moderate temperatures, or stirring some into a last minute pan sauce.

I wish I could tell you why yours is breaking. I wonder if it has to do with the type of oil or chemical additives used in most commercial mayos.

[JeanLouiseFinch]

I wonder if your oven is too hot or if you’re cooking the casserole too long?

[Puppy Lips]

I put mayo in my chicken divan casserole recipie - one of the few things I actually cook.  It is mixed with cream of chicken soup and a bit of lemon juice.  I don't think it breaks down.  It sure tastes good!

[Free2be]

I'd guess if a recipe breaks down, there is too much mayo.  I've used it in tuna casserole and chicken divan for decades without any problems.