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Broccoli Casserole Recipe

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This recipe for Broccoli Casserole, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Chaffin
Added: Friday, June 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 packs broccoli (about 6 c. after cooked and chopped)
2 medium onions, finely chopped
2 cans cream of mushroom soup (undiluted)
2 c. mayonnaise
4 eggs
2 c. sharp cheddar cheese, grated
1 stick butter or margarine
2 stacks Ritz wheat crackers, crushed

Directions:
Directions:
If using fresh broccoli, cook until just tender, but not completely done. If frozen, thaw and cook about 15 minutes or until tender. Drain well. Mix together onion, mayonnaise, soup, eggs, and cheese. Fold in broccoli. Pour into greased 11x13x2 casserole dish. Melt butter and mix with cracker crumbs. Cover top of casserole with cracker mixture. Bake at 350 for 40-45 minutes. Let stand at least 20 minutes before serving.

 

 

 

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