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Broccoli Casserole Recipe

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

Contributor:  
Contributor:  
Pat Rizol
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 10oz pkgs frozen chopped broccoli
1 can cream of mushroom soup
1 beaten egg
1/4 cup real mayonnaise
1/4 cup milk
4 oz grated sharp cheese
1 tbsp butter
1/4 cup Parmesan or Italian bread crumbs

Directions:
Directions:
Cook broccoli well, drain, and hand squeeze the excess water out. (let it cool for a while first)
combine soup, cheese, egg,
add mayo and milk
stir broccoli into the mixture
put into a casserole dish and refrigerate overnight.
next day- melt butter and toss with bread crumbs
cover casserole with breadcrumbs and bake uncovered 375 for 45 minutes or until bubbly.
Check center to make certain it is hot all the way through.

Number Of Servings:
Number Of Servings:
six-eight
Preparation Time:
Preparation Time:
Other than the cooking time for the broccoli, the assembling time is about 15 minutes.
Personal Notes:
Personal Notes:
The broccoli must be squeezed well, and it must sit in the refrigerator overnight to get the souffle texture.

 

 

 

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