This recipe for Chopped Broccoli Casserole, by Deb Ripperger, is from Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 large head broccoli, washed and cut into florets 1 egg 2 cups shredded cheddar cheese 1 can Campbell's cream of mushroom soup 1 small bag Pepperidge Farm Stuffing 2 T. butter
Cook broccoli until tender-crisp. Mix egg, cheese and soup in a casserole dish. Add the broccoli and mix well. Add hald the stuffing and stir. Sprinkle the remaining stuffing on top and dot with butter. Bake at 350 degrees for 35-40 minutes.
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