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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

BROCCOLI PUFF CASSEROLE Recipe

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This recipe for BROCCOLI PUFF CASSEROLE, by , is from The Monette Family Cookbook Project, 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!

Contributor:  
Contributor:  
Jim Alexander

Category:
Category:

Ingredients:  
Ingredients:  
1 10oz frozen broccoli cuts
1 can cream of mushroom soup
2 oz American sharp cheese, shredded (1/2) cup
1/4 cup milk
1/4 cup mayonnaise
1 beaten egg
1/4 cup fine dry bread crumbs
1 tbsp. butter

Directions:
Directions:
Cook broccoli as package directs.
Add no salt. Drain well
After cooked, place broccoli in a 10x6x1 1/2 baking dish.
Stir together soup & cheese gradually add milk, mayonnaise & beaten egg
to soup mixture.
Stir until well blended, pour over broccoli in baking dish.
Combine bread crumbs & melted butter.
Sprinkle evenly over mixture
Bake at 350 for 45 minutes or until crumbs are lightly browned.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20-30 minutes
Personal Notes:
Personal Notes:
This was a favorite vegetable dish of Carla Alexander that she would make on special occasions.

 

 

 

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