Creamy broccoli casserole
8 servings
Ingredients
| Quantity | 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 |
Directions
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