"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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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