This recipe for Zesty Broccoli Salad, by Mary Deetz, is from Family & Friends Treasured Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 pkg. frozen cut broccoli 1 egg 1 1/2 c. shredded cheddar cheese 1 can mushroom soup 1/4 c. milk 1/4 c. mayonnaise 1 tsp. horseradish 1/2 c. cracker crumbs
Cook broccoli in small amount of salted water until tender. Drain. Beat the egg, add cheese, soup, mayonnaise, milk and horseradish. Stir in broccoli. Pour into 3 qt. casserole. Top with cracker crumbs. Bake, uncovered, in a 350º oven about 45 minutes or until bubbly and lightly browned.
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