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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a great quick and easy vegetable side dish to serve with chicken, turkey, or roast ham. Enjoy! Ingredients:
24 ounces broccoli florets, cooked al dente |
2 eggs, beaten |
1 (10 1/4 ounce) can fat-free cream of mushroom soup (or cr. of celery soup) |
1 1/2 cups cheddar cheese, grated (divided use) |
1/4 cup mayonnaise |
2 tablespoons dried onion |
1 dash tabasco sauce |
1/4 cup freshly torn soft breadcrumbs |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 350°F.
2. Butter a 1 1/2 quart baking dish.
3. In a large bowl, stir together the eggs, cream of mushroom soup, 1 cup of the cheddar cheese, mayonnaise, onion, and the Tabasco; stir in the broccoli florets.
4. Turn into the buttered baking dish.
5. Sprinkle with the remaining cheddar cheese, top with the breadcrumbs, and drizzle with the melted butter.
6. Bake for 25-30 minutes, until hot and bubbly.
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