"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Broccoli Casserole Recipe

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

Contributor:  
Contributor:  
Joyce Cooper Krage
Added: Thursday, February 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large package frozen broccoli
1/4 to 1/2 cup green onion, chopped
1/4 to 1/2 cup celery, chopped
2 Tbsp butter
1 can cream of mushroom soup
1 "can-full" sour cream
1/4 cup pimentos, chopped
1/2 to 1 cup shredded cheddar cheese
1/2 cup slivered almonds

Directions:
Directions:
Preheat oven to 350. Microwave frozen broccoli just until thawed, drain. Saute green onion and celery in butter. Add thawed, drained broccoli and pimentos. Combine cream of mushroom soup and sour cream (fill soup can to top with sour cream.) Drop soup and sour cream mixture (Don't use all of it, just enough to cover) by tablespoonfuls on top of broccoli mixture. Spread evenly over top (DO NOT STIR.) Top with cheese and almonds. Bake 20 minutes or until cheese bubbles.

 

 

 

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