| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh broccoli; cut up (about 6 cups broccoli) |
| 1 |
cn |
(10.75-oz) cream of mushroom soup |
| 1/4 |
c |
Mayonnaise |
| 1/4 |
c |
Shredded sharp cheese |
| 1 |
tb |
Chopped pimiento |
| 1 1/2 |
ts |
Lemon juice |
| 1/3 |
c |
Cheese craker crumbs |
INSTRUCTIONS
In covered saucepan, cook broccoli in small amount of boiling, salted water
for 10-15 minutes; drain. Turn into 1-1/2 qt casserole. Combine soup,
mayonnaise, cheese, pimiento and lemon juice. Pour over broccoli. Top with
cracker crumbs. Bake at 350 for 35 minutes. Serves 6-8.
MRS GENE HOSEY (KAREN)
CUTOFF, LA
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Save the baby humans… STOP ABORTION!!”