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Broccoli Casserole Recipe

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This recipe for Broccoli Casserole, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Samantha & Kay Fouts
Added: Thursday, April 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 10-oz pkgs frozen broccoli (1 chopped, 1 florets), cooked and well drained
8 oz. sharp cheese, grated
1 10-3/4 oz can cream of mushroom soup
3 eggs, well beaten
2 Tbsp chopped onion
1 c. mayonnaise
course black pepper to taste
1 pkg Pepperidge Farmę cornbread stuffing

Directions:
Directions:
Cook broccoli until tender; drain and set aside. Combine eggs, cheese, mayo, soup, onions, pepper, mix well. Fold broccoli into mix and pour into a 9 x 13" ungreased Pyrex dish. Top with dry cornbread stuffing and dot generously with stick butter. Bake at 350║ 25-30 minutes until stuffing golden brown.

 

 

 

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