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Brocolli Casserole Recipe

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This recipe for Brocolli Casserole, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Traci Jerome
Added: Thursday, January 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 Cups Brocolli, florets and peeled stalks
1 (12oz.) Can Mushrooms, sliced
1 Pkg. Romen Noodles, crushed with seasoning
1/2 Tsp. Salt (Kosher, optional)
1-1/2 Tsp. Pepper
1/2 Cup Yogurt, plain
1/2 Cup Mayo
2 Eggs
1-1/4 Cups Cheddar Cheese, shredded
1/3 Cup Blue Cheese Dressing

Directions:
Directions:
In a large pot fill 2/3 full with water and bring to a rolling boil. Add salt and brocolli; cook for 1 minute. Remove brocolli and place it into a bowl of ice water (this stops the brocolli from cooking and maintains it's color) Saute mushrooms in butter, add brocolli and remaining ingredients except for just half the cheese. Mix well. Pour into a casserole dish making sure to pack the mixture down. Sprinkle with pepper and remaining cheese. Bake at 350 for 45 minutes Cool half an hour to set.

 

 

 

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