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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cheesy Broccoli Casserole Recipe

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This recipe for Cheesy Broccoli Casserole is from The Dixon/Rapp 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!
Category:
Category:
Ingredients:  
Ingredients:  
Cooking spray
1 large egg
1 (16-ounce) bag frozen cut broccoli, thawed
1 (10 3/4-ounce) can condensed cream of mushroom soup
6 ounces Cabot Adirondack Cheddar, Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, or Cabot Medium Yellow Cheddar, grated (about 1½ cups)
½ cup mayonnaise
1 small onion, chopped
1 sleeve Ritz crackers, crushed
1 stick (8 tablespoons) Cabot Salted Butter
Directions:
Directions:
PREHEAT oven to 350°F. Lightly coat 9-by-13-inch baking dish or large skillet with cooking spray (omit spray if skillet is already seasoned)

BEAT egg with fork or whisk until well combined, in large bowl,; add broccoli, soup, cheese, mayonnaise and onion and stir together well.

SPREAD mixture evenly in prepared baking dish or skillet. In small bowl, mix crackers with butter; sprinkle evenly over broccoli mixture.

BAKE for 45 minutes to 1 hour or until golden and bubbling.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
From Cabot

 

 

 

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