 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
This recipe is from my cousin, Trudy. We have every Thanksgiving and Christmas, when our families get together. However, I do carry it to church functions all year long. I always get compliments on it. Hope you enjoy!!! By the way, a short cut would be just to mix all the vegetables into the cheese mixture and bake(not layering), then topping with the crushed crackers Ingredients:
1 box cheese crackers (better cheddars or cheese nips) |
2 (10 ounce) packages chopped broccoli, cooked and drained |
1 can leseur garden peas, drained |
1 can cream of mushroom soup |
1 cup mayonnaise |
1 teaspoon salt |
1 teaspoon pepper |
1 cup shredded cheddar cheese |
1 medium onion, chopped |
2 eggs, beaten |
Directions:
1. Preheat oven to 350 degrees.
2. Grease 2 quart or 9 x 13 casserole dish.
3. Crush enough cheese crackers till very fine and you have 1 1/2 cup.
4. (I crush in a zip lock bag, using my grandmother's rolling pin.) Layer 1/2 broccoli, 1/2 garden peas, 1/2 cheese mixture.
5. Repeat these layers.
6. Top with 1 1/2 cup crushed cheese crackers.
7. Bake at 350 degrees for 30 minutes.
|
|