Italian Broccoli Casserole
2 10-oz. pkg. frozen cut broccoli
2 eggs, beaten
1 11-oz. can condensed cheddar cheese soup
1/2 tsp dried oregano
1 14-1/2-oz. can Italian style stewed tomatoes
3 tbsp Parmesan cheese
Cook broccoli in unsalted boiling water for 5-7 minutes. Drain well.
Combine egg, soup and oregano in bowl. Stir in broccoli and tomatoes.
Pour mixture into baking dish. Sprinkle Parmesan over top. Bake at
dg350 uncovered in shallow baking dish for 30 minutes.
Makes 6-8 servings.
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