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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This came from the Steuben County Farm Bureau 2011 Country Cooking Cookbook. I have not tried this posting for future use. Ingredients:
2 eggs, lightly beaten |
10 3/4 ounces cream of mushroom soup, undiluted |
1 medium onion, chopped |
4 ounces shredded cheddar cheese |
4 ounces shredded swiss cheese |
1/2 cup mayonnaise (do not use reduced or fat free) |
2 tablespoons butter, melted |
16 ounces frozen broccoli, cuts thawed |
10 ounces frozen chopped broccoli, thawed |
1/4 cup dry breadcrumbs |
Directions:
1. In a large bowl, combine the first seven ingredients; fold in broccoli. Transfer to a greased 1 1/2 quart baking dish. Sprinkle with bread crumbs.
2. Cover and bake at 400 for 30-35 minutes or until heated through.
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