Thursday, July 17, 2008

Comforting Broccoli Casserole

From: Taste of Home, October/Novemeber 2006 issue

Notes: I used all chopped broccoli instead of using any broccoli cuts.

2 eggs, lightly beaten
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded swiss cheese
1/2 cup mayonnaise
2 tablespoons butter, melted
1 package (16 ounces) frozen broccoli cuts, thawed
1 package (10 ounces) frozen chopped broccoli, thawed
1/4 cup dry bread crumbs

In a large bowl, combine the first seven ingredients; fold in broccoli. Transfer to a greased 1-1/2 qt. baking dish. Sprinkle with bread crumbs. Cover and bake at 400 for 30-35 minutes or until heated through. Yield: 8 servings. Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

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