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Ingredients |
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| 1 (10.75 ounce) can
condensed cream of mushroom soup |
| 1 cup mayonnaise |
| 1 egg, beaten |
| 1/4 cup onions,
chopped |
| 3 (10 ounce)
packages frozen chopped broccoli |
| 8 ounces shredded
sharp Cheddar cheese |
| salt and pepper to
taste |
| 1 dash paprika |
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Directions |
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| 1 |
Preheat oven to
350 degrees F (175 degrees C). Butter a 9x13 inch baking
dish. |
| 2 |
In a medium mixing
bowl, whisk together condensed soup, mayonnaise, egg and
onions. |
| 3 |
Place frozen
broccoli into a very large mixing bowl. (I like to use
my large stainless steel bowl to mix this recipe
thoroughly.)
Break up the frozen broccoli. Using a rubber spatula,
scrape soup-mayonnaise mixture on top of broccoli, and
mix well.
Sprinkle on cheese, and mix well. Spread mixture into
prepared baking dish, and smooth top of casserole.
Season with salt,
pepper and paprika. |
| 4 |
Bake for 45
minutes to 1 hour. |
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