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Broccoli Casserole



I love broccoli. I love it raw, steamed, in salads, casseroles, stir frys, garlic sauce...it’s just delicious, plain and simple. When I am at a salad bar, buffet, or potluck, I can assure you that I am looking for anything with broccoli. A creamy, cheesy casserole is the perfect way to enjoy this venerable vegetable and this recipe is a classic example of what a casserole should be.



Ingredients: chopped frozen broccoli, grated sharp cheddar cheese, mayonnaise, beaten eggs, cream of mushroom soup, grated onion, buttered bread crumbs

Step One: cook broccoli according to directions. Drain.

Step Two: add cheese, eggs, mayonnaise, soup, and onion. Combine well. (I must admit that I have never grated an onion before. Since I already I had the grater out to prepare the cheese - I prefer to grate my own cheese when I have the time - I jumped in and grated an onion. It was easier than I thought, and blended into the dish well.)

Step Three: pour into a 2 quart baking dish and top with bread crumbs.

Step Four: bake at 350 F for 30 minutes.




Broccoli Casserole


Recipe:

2 pkgs. chopped frozen broccoli (roughly 2 ½ cups)

1 cup grated sharp cheddar cheese

1 cup mayonnaise

2 beaten eggs

1 can of cream of mushroom soup

2 Tbs. grated onion

1 cup buttered bread crumbs

Cook broccoli according to directions. Drain. Add cheese, eggs, mayonnaise, soup, and onion. Combine well. Pour into a 2 quart baking dish and top with bread crumbs. Bake at 350 degrees Farenheit for 30 minutes.


Submitted by Hazel Ervin, Pearl Baptist Church Cookbook, 1990, Iron Station, NC

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