"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Creamy Broccoli Casserole Recipe

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This recipe for Creamy Broccoli Casserole, by , is from My Family Tree of Recipes, 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:  
Renee Willoughby

Category:
Category:

Ingredients:  
Ingredients:  
1 (14 or 16oz) package broccoli florets

1 cup shredded cheddar cheese

1 (10 ounce) can cream of mushroom soup

cup mayonnaise

cup milk

1 egg slightly beaten

1 cup Ritz and/or Keebler Club cracker crumbs.( I use cup of each) crushed

cup butter, melted

1 8x8 or 9x9 greased pan

Directions:
Directions:
Preheat oven to 350

Thaw brocolli and warm in microwave for about 5 minutes, then drain very well.

Cut any large florets into smaller bite-size pieces

In a bowl, combine broccoli, cup shredded cheddar cheese, cream of mushroom soup, mayo, milk, and egg. Spoon into pan

Top with remaining shredded cheddar cheese

Stir cracker crumbs and melted butter until crumbs are moistened

Sprinkle crumbs evenly over the top of the broccoli mixture.

Bake at 350 for 45-50 minutes until bubbly and crumb topping is light golden brown



 

 

 

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