Creamy Broccoli Casserole
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"MOTHER called this her secret recipe, and to this day, I'm not quite sure I have all the ingredients she used in it. But it still tastes great, so who knows—maybe I acquired some of her 'touch'. After I was married, this casserole became my husband's favorite vegetable dish."
SERVINGS: 8-10
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 30 min.
Ingredients:
- 2 eggs
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup mayonnaise
- 3/4 cup chopped pecans
- 1 medium onion, chopped
- 6 cups frozen chopped broccoli, cooked and drained
- 1 cup (4 ounces) shredded cheddar cheese
- 1 tablespoon butter or margarine, melted
- 1/4 cup soft bread crumbs
Directions:
In a bowl, beat eggs; add soup, mayonnaise, pecans and onion. Stir in broccoli; pour into a greased 2-qt. shallow baking dish. Sprinkle with the cheese. Combine butter and bread crumbs; sprinkle on top. Bake, uncovered, at 350° for 30 minutes. Yield: 8-10 servings.