"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Broccoli Casserole, by Emily Hart, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 pkgs frozen broccoli, cooked and drained ¼ c margarine 1 can cream of mushroom soup ½ can water ½ c cheddar cheese ½ c Velveeta cheese 1 Tbsp mayonnaise
Topping: ¼ c margarine ¼ c water ¼ pkg Pepperidge Farm stuffing mix
Combine and cook over low heat until cheese melts. Place broccoli in casserole dish and pour cheese mixture over broccoli. For topping, heat margarine and water and add stuffing. Mix well and sprinkle over the top of casserole. Add additional cheese, if desired. Bake at 375° for 25 minutes.
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