"The belly rules the mind."--Spanish Proverb

Italian Broccoli Casserole Recipe

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This recipe for Italian Broccoli Casserole, by , is from SGBC Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colleen Wurst

Category:
Category:

Ingredients:  
Ingredients:  
1 (20 oz.) pkg. frozen cut broccoli
2 beaten eggs
1 can condensed Cheddar cheese soup
1/2 tsp. dried oregano, crushed
1 (8 oz.) can stewed tomatoes, cut up
3 Tablespoons grated Parmesan cheese

Directions:
Directions:
Cook frozen broccoli in unsalted boiling water for 5-7 minutes or until tender; drain well. Combine eggs, Cheddar cheese soup and crushed oregano. Stir in stewed tomatoes and cooked broccoli. Turn the vegetable-cheese mixture into a 10 x 6 x 2-inch baking dish. Sprinkle with Parmesan cheese. Bake the casserole, uncovered, in a 350 oven for 30 minutes or until completely heated.

Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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