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Creamy Broccoli Casserole |
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Serves: 8
Print this Recipe
Mother called this her secret recipe, and to this day, I'm not quite sure I have all the ingredients she used in it. But it still tastes great, so who knows, maybe I acquired some of her touch. After I was married, this casserole became my husband's favorite vegetable dish.
Fae Fisher, Callao, Virginia
2 eggs
1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted
1 cup mayonnaise
3/4 cup chopped pecans
1 medium onion, chopped
2 (10-ounce) packages frozen chopped broccoli, cooked and drained
1 cup (4 ounces) shredded cheddar cheese
1 tablespoon butter or margarine, melted
1/4 cup soft bread crumbs
In a bowl, beat eggs; add soup, mayonnaise, pecans and onion. Stir in broccoli; pour into a greased 2-qt. shallow baking dish. Sprinkle with the cheese. Combine butter and bread crumbs; sprinkle on top. Bake, uncovered, at 350° for 30 minutes.
© Copyright Reiman Publications, 1993-1997
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