Jan 13, 2011
Broccoli casserole is an old Southern favorite that you will find at most holiday and potluck settings. The smooth and flavorful taste of the cream of chicken and mushroom soup give this casserole a delightful mix. If your a vegetarian you can easily substitute the soup for a full can of cream of mushroom and serve this dish as the main show.
1 (10-ounce) packages frozen chopped broccoli, cooked and drained
1/2 cup mayonnaise
1/2 cup grated sharp cheddar
1 (10 3/4-ounce) can condensed cream of mushroom and chicken soup
1 egg, lightly beaten
1 cup crushed crackers
2 tablespoons butter, melted
1. Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.
2. In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.
Yields: 8 servings