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Broccoli Casserole Recipe

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

Contributor:  
Contributor:  
Becky McKenzie
Added: Wednesday, August 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 x 10 oz frozen chopped broccoli
1/2 tsp salt
Boiling water

1 10 oz can cream of mushroom soup
1 c. grated sharp cheese ( I use whatever's in the fridge)
1/2 c. mayonnaise/miracle whip
2 tbsp chopped pimiento

Topping:
2 tbsp butter/margarine
1/2 c. cracker crumbs

Directions:
Directions:
Cook broccoli in salted boiling water until tender-crisp. Drain well. Transfer to 2 quart (2L) ungreased casserole dish.

In seperate bowl stir soup, cheese, mayonnaise and pimiento. Pour over broccoli.

TOPPING:
Melt butter in small saucepan. Stir in cracker crumbs. Sprinkle over top. Bake, uncovered, in 350. oven for 30 to 40 minutes until browned and bubbly hot.

Number Of Servings:
Number Of Servings:
Serves 8 to 10
Personal Notes:
Personal Notes:
I discovered this recipe from Company's Coming a few years ago and find it goes great with turkey.

 

 

 

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