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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Broccoli Casserole & Copper Penny Carrots Recipe

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This recipe for Broccoli Casserole & Copper Penny Carrots is from AUNT RITA'S FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
BROCCOLI BONAZA:
2 pkg. chopped/ frozen Broccoli, 1 beaten Egg,
1 can Cream of Mushroom Soup, 1 C. Mayonnaise,
1C. shredded Cheddar Cheese, 1 small Onion/ grated,
buttered Bread Crumbs.
Preheat oven 350.

Cook broccoli for 3 min. in boiling water, drain well. Add all other ingredients, except bread crumbs. Put in 8" buttered casserole. Cover with buttered bread crumbs. Sprinkle with paprika. Bake for 25 minutes.
Directions:
Directions:
COPPER PENNY CARROTS:
1 can Tomato Soup, 1/2 C. Salad Oil, 1 C. Sugar, 3/4 C. Vinegar, 1 tsp. prepared Mustard, 1 tsp. Worcestershire sauce, 2 lbs. Carrots/sliced, 1 med. Green Pepper/sliced, & 1 med. Onion/sliced. Bring the first 6 ingredients to a boil. Let cool. Cook carrots in salted water until tender-crisp. Rinse in ice or cold water. Arrange layers of carrots, peppers & onions in tightly sealed container. Pour dressing over vegetables. Seal tightly. Refrigerate for several hours or overnight. Will keep for weeks. Liquid may be used as salad dressing. ( 2 quarts).
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Broccoli is everyone's favorite casserole. Sometimes I use buttered crackers on top of it. I usually serve this with roasted chicken and a green salad.

 

 

 

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