Broccoli Casserole

I decided to make a side dish instead of a main course. These dish was very easy to make and turned out well. I will be eating some for lunch today! With this we had mashed potatoes and gravy and a faux-chicken sandwich (Quorn). I got the recipe from a cookbook my mom gave me (used to be hers).

Broccoli Casserole I
(“Cooking with Class”, which was put together by Charlotte Latin Schools, Inc. This particular recipe was submitted by Hazel Harris)


2 pkgs. (10-ounces) frozen chopped broccoli
1 can cream of mushroom soup
1/2 cup mayonnaise
1/2 cup minced fresh onion
1 cup grated sharp Cheddar cheese
2 beaten eggs
cheese cracker crumbs (I substituted smushed up Ritz crackers with melted butter)


Cook broccoli 5 minutes in boiling water, drain and put in colander and steam over boiling water 10 minutes. Mix mushroom soup, mayonnaise, onion, cheese, eggs and broccoli. Put into a 1 1/2 qt. casserole dish and sprinkle with cheese cracker crumbs. Bake 20 minutes at 400 degrees. This is better if made up and refrigerated a day before it is baked. Serves 8.

broccoli casserole

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