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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Mother always made this hot dish for Thanksgiving, Christmas and other special family dinners. When my sisters and I plan a dinner, this dish is still on the menu. I've tried many broccoli casseroles over the years, but none are quite as good as Mom's. Beth Osborne Skinner, Bristol, Tennessee Ingredients:
1 package (16 ounces) frozen chopped broccoli |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup mayonnaise |
1 cup (4 ounces) shredded cheddar cheese |
2 eggs, lightly beaten |
1 to 2 tablespoons dried minced onion |
1/2 cup crushed cheese-flavored snack crackers |
1 tablespoon butter, melted |
Directions:
1. Prepare broccoli according to package directions; drain. In a bowl, combine the soup, mayonnaise, cheese, eggs and onion. Stir in broccoli. Pour into a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and butter; sprinkle over the top.
2. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.
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