Broccoli nut casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | (10-oz) frozen chopped broccoli |
| 1 | can | (10.5-oz) cream of mushroom soup |
| 1 | cup | Mayonnaise |
| ¾ | cup | Chopped roasted peanuts |
| 2 | Eggs; well beaten | |
| 1 | medium | Onion; chopped -or- |
| 1½ | teaspoon | Dry onion flakes |
| ¼ | cup | Butter; melted |
| 2 | cups | Dry bread crumbs |
| 1 | cup | Sharp Cheddar cheese; grated |
Directions
From: "Goffigon, Lucia" <Goffigon.Lucia@...> Date: Mon, 19 Aug 1996 10:46:00 -0500 Cook broccoli with salt according to package directions; drain. Add soup, mayonnaise, peanuts, eggs and onions; mix well. In a separate bowl pour butter over bread crumbs and mix well. Pour broccoli mixture into greased 1½ or 2 quart casserole dish. Sprinkle with grated cheese and top with buttered bread. Bake at 350 degrees F. for 30 minutes. Yields: 6-8 servings.
EAT-L Digest 18 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .