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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This tasty side dish is always a big hit when my son, daughter-in-law and granddaughter come for dinner or when I'm hosting a shower or party. At Easter, it's a great way to use up hard-cooked eggs! Carolyn Griffin Macon, Georgia Ingredients:
2 packages (10 ounces each) frozen cut broccoli |
1/2 cup chopped onion |
1 tablespoon butter |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 teaspoon ground mustard |
1/2 teaspoon salt |
4 hard-cooked eggs, chopped |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1 can (2.8 ounces) french-fried onions |
Directions:
1. Cook broccoli according to package directions; drain and set aside. In a skillet or saucepan, saute onion in butter until tender. Stir in soup, mustard and salt; heat until bubbly. In a 1-1/2-qt. casserole, arrange half of broccoli; top with half of the eggs, half of the cheese and half of the mushroom sauce. Repeat layers. Bake at 350° for 20 minutes. Sprinkle onions on top and bake 5 minutes more. Yield: 6 servings.
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