Creamy Broccoli Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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MOTHER called this her secret recipe, and to this day, I'm not quite sure I have all the ingredients she used in it. But it still tastes great, so who knowsmaybe I acquired some of her 'touch'. After I was married, this casserole became my husband's favorite vegetable dish. Ingredients:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup mayonnaise |
3/4 cup chopped pecans |
1 medium onion, chopped |
2 eggs, lightly beaten |
6 cups frozen chopped broccoli, cooked and drained |
1 cup (4 ounces) shredded cheddar cheese |
1 tablespoon butter, melted |
1/4 cup soft bread crumbs |
Directions:
1. In a large bowl, combine the soup, mayonnaise, pecans, onion and eggs. Stir in broccoli; pour into a greased 2-qt. shallow baking dish. Sprinkle with the cheese.
2. Combine butter and bread crumbs; sprinkle on top. Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°. Yield: 8-10 servings.
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