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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Broccoli Casserole Recipe

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This recipe for Broccoli Casserole is from Kauffman Family 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:  
20 oz frozen broccoli-petite florets
2 eggs
1/2 c. milk
1 c. sharp cheddar cheese--grated
1 can cream of mushroom soup (Campbells)
3/4 - 1 c. mayonaise
6 Ritz crackers, crushed
1 1/2 tbsp melted butter
Directions:
Directions:
Heat oven to 350º
Cook broccoli just enough to thaw. Squeeze mosture out of broccoli. Set aside.

Combine eggs, milk, mayonaise, cream of mushroom soup and cheese. Stir well. Add broccoli to mix and stir in. Pour into 8x8 greased dish (Use 9x13 pan for double batch).

Optional: Combine crushed crackers and melted butter. Sprinkle on top of broccoli casserole prior to baking.

Bake for 50 minutes in 350º oven Casserole will puff up in center when done.
Number Of Servings:
Number Of Servings:
6-7
Personal Notes:
Personal Notes:
If making ahead of time and taking to a family gathering. Bake before leaving and try to keep it warm. Put it back in the oven for 15-20 minutes right before serving.

 

 

 

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