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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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The broccoli puff is always better the next day. I make this dish around the holidays, it goes great with turkey, lamb, pork and chicken, a nice side dish. Ingredients:
2 (10 ounce) boxes frozen chopped broccoli |
1 (10 1/2 ounce) can campbell's cream of mushroom soup |
2 eggs, well beaten |
1 cup mayonnaise |
1 cup grated cheddar cheese (i like to use 2 cups) |
2 teaspoons grated onions |
1/2-1 cup butter |
1 (6 ounce) bag croutons |
salt & pepper (to taste) |
Directions:
1. Preheat oven to 400°F.
2. Cook and drain the broccoli.
3. Combine undiluted soup, eggs, mayonnaise, cheese, onions, salt and pepper.
4. Stir in the drained broccoli.
5. Pour mixture in 1-1/2 quart baking dish.
6. Bake at 400°F for 25 minutes.
7. In the meantime, melt butter in a frying pan, toss in the croutons until butter is absorbed.
8. Add buttered croutons to baked broccoli the last 5 minutes of baking time.
9. Note: This dish is always better the next day.
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