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"Those who forget the pasta are condemned to reheat it."--Unknown

Broccoli Casserole Recipe

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This recipe for Broccoli Casserole is from Pots & Pans Cooking Club Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


6 cups chopped fresh broccoli florets
1 (10-3/4 oz) can condensed cream of mushroom soup
1 cup mayonnaise
1/2 stick butter, melted
2 large eggs, lightly beaten
1/2 medium onion, finely diced
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups grated extra-sharp cheddar cheese
1 full sleeve Ritz crackers, finely crushed

Place broccoli in a steamer basket over simmering water. cover and steam for approximately 5 minutes. Chop into bite-sized pieces.
Preheat oven to 350 degrees.
In a large bowl, combine broccoli, soup, mayonnaise, butter, eggs, onion, salt and pepper. Mix well.
Add 1 cup of cheese and mix again.
Pace mixture in a medium buttered casserole dish. Sprinkle remaining cheese and crackers on top.
Bake for 30 to 40 minutes and let stand for 15 minutes before serving.




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