"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Broccoli Side Dish Recipe

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

Lois Hoppe
Added: Thursday, February 23, 2006


3 tbsp. butter
1 onion, chopped
2 (10 ounce) packages chopped frozen broccoli, thawed (also delicious with fresh broccoli)
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
2 eggs, beaten
1/2 tsp. garlic salt
1/4 tsp. ground black pepper
1/2 tsp. seasoned salt
1 1/2 tsp. lemon juice
12 buttery round crackers, crushed fine
2 tbsp. butter

1. Preheat oven to 350.
2. Melt 3 tbsp. butter in a medium skillet over medium-high heat. Saute onion until golden.
3. In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tbsp. butter.
4. Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.

Number Of Servings:
Number Of Servings:
Serves 6




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