Creamy broccoli casserole

Yield: 8 servings

Measure Ingredient
2 eaches Eggs
1 can Condensed cream of mushroom soup, undiluted (10 3/4 oz.)
1 cup Mayonnaise
¾ cup Chopped pecans
1 medium Onion, chopped
2 packs Frozen chopped broccoli, cooked and drained (10 oz. ea.)
1 cup Shredded cheddar cheese (4 oz.)
1 tablespoon Butter or margarine, melted
¼ cup Soft bread crumbs

In a bowl, beat eggs; add soup, mayonnaise, pecans, and onion. Stir in broccoli; pour into a greased 2 quart shallow baking disk. Sprinkle with the cheese. Combine butter and bread crumbs; sprinkle on top.

Bake, uncovered, at 350 degrees for 30 minutes. Serves 8-10. SOURCE:* Reminisce Magazine Nov./Dec. 1994 POSTED BY: Jim Bodle 12/94 Submitted By JIM BODLE On 12-29-94

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