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Creamy Broccoli Casserole Recipe

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This recipe for Creamy Broccoli Casserole, by , is from Our Family Cookbook, 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!

Dawn Lawrence


2 pkgs. (10 oz each) frozen chopped broccoli
2 eggs, lightly beaten
1 can (10 3/4 oz) cream of mushroom soup
1 cup mayonnaise
1 cup (4 oz) shredded cheddar cheese
1 small onion, finely chopped
1/2 cup butter, melted
1/3 cup crushed butter-flavored crackers (about 8 crackers)

Place 1 inch of water and broccoli in a large saucepan; bring
to a boil. Reduce heat; cover and simmer for 5 to 8 minutes or
until crisp-tender. Meanwhile, in a bowl, combine the eggs,
soup, mayonnaise, cheese, onion and butter. Drain broccoli;
gently stir into soup mixture.
Pour into a greased 1 1/2 qt baking dish. Sprinkle with
crushed crackers. Bake, uncovered, at 350 for 25 to 30
minutes or until heated through.

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