Broccoli Casserole
by _Robin Moore Hall_ (http://www.facebook.com/profile.php?id=1392876527)
2 cups fresh broccoli..(you may used 2 boxes frozen) cooked and drained
2 eggs beaten
1 cup mayo
1 can cream of mushroom soup
1 small onion diced or chopped (optional)
8 oz cheddar
Broccoli Casserole
2 (10 ounce) packages frozen chopped broccoli
8 ounces processed cheese food, shredded
1/4 pound butter
32 buttery round crackers, crushed
Preheat oven to 350 degrees F (175 degrees C).
Place broccoli in casserole dish and cover with cheese.
In a large skillet over
BROCCOLI CASSEROLE HOT DISH
1 lg. pkg. frozen broccoli (or 3 sm. pkgs.)
1 can cream of mushroom soup
1 sm. can evaporated milk
8 oz. grated cheddar cheese
1 can Durkee French Fried Onion Rings
Thaw and drain broccoli, place in 2 quart casserole dish.
Broccoli Casserole
2 (10 oz. packages) frozen broccoli
1 c. Colby cheese, shredded
3/4 c. mayonnaise
1 egg, beaten
1 can cream of mushroom soup
1 1/2 sleeves Ritz crackers, crushed finely
1/4 c. margarine
Cook broccoli. Drain well and put aside. Combine cheese, mayonnaise, egg, and
BROCCOLI CASSEROLE
2 pkgs. chopped broccoli
3 eggs, beaten
1 c. mayonnaise
1 c. grated cheese
1 med. onion, grated
1/2 stick butter, melted
1 can creamy mushroom soup
Ritz crackers, crumbled (add top last 15 minutes)
Mix all ingredients (except Ritz crackers) and bake in a 2 quart casserole
Broccoli Casserole
2 boxes frozen chopped broccoli
1 can cream of mushroom soup
1/2 lb. Velveeta cheese, cubed
1 stick butter
1 medium onion, chopped
Garlic powder
Cook broccoli according to package directions.
Meanwhile, in frying pan, saute onion in butter. Add soup and cheese
and mix well.
