"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Broccoli Casserole, by Judy Waterhouse, is from The Taste of Tonawanda,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 pkg. frozen broccoli florets 2 eggs 1 can cream of mushroom soup 3/4 c. Miracle Whip (NOT mayo) 2 tbsp. minced onion 1 c. shredded cheddar cheese 1/2 c. chicken flavored stuffing mix
Cook broccoli for 3 minutes on medium-high heat to defrost. Mix all other ingredients together. Place broccoli in a shallow dish and cover with mixture. Top with buttered cracker or bread crumbs. Bake at 350º for 45 minutes.
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