"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Broccoli Casserole, by Jackie Havlik, is from My Kitchen is CLOSED ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 pounds broccoli or 2-10oz pkgs frozen 1 can mushroom soup 1/2 cup mayo 2 beaten eggs 1 1/2 cups shredded sharp cheddar 2 T. minced onion 1/2 t. salt 1/4 t. pepper 1/4 t. Accent 1 cup cheese cracker crumbs 2 T. butter
Cook chopped broccoli in boiling salted water (if frozen, cook 1 minute) Drain, mix with all but last 2 ingredients. Top w/ crumbs and melted butter. Bake at 350º 40 minutes.
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