"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Broccoli Casserole, by Linda Ball, is from The Taste of Tonawanda,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 packages frozen broccolli or 1 lb. fresh parboiled 1 can cream of chicken soup 2 tablespooons mayonnaise 1/4 cup shredded mild cheese 1/4 cup bread crumbs 1/4 cup parmesan cheese 2 tablespoons butter
Pre-heat oven to 350º
Put brocolli in casserole. Combine soup, mayonaisse and cheeses. Pour over brocolli (don't add any liquid, it will look thick). Mix crumbs cheese and butter, sprinkle over the top. Bake uncovered 40 minutes.
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