| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
French |
Vegetables, Side dishes |
6 |
Servings |
INGREDIENTS
| 20 |
oz |
Frozen chopped broccoli |
| 1/2 |
c |
Onion; chopped |
| 1 |
tb |
Butter |
| 10 3/4 |
oz |
Condensed cream of mushroom soup; undiluted |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs, hard-boiled; chopped |
| 1 1/2 |
c |
Cheddar cheese; shredded |
| 1 |
cn |
French-fried onions |
INSTRUCTIONS
Cook broccoli according to package directions; drain and set aside. In a
skillet or saucepan, saute onion in butter until tender. Stir in soup,
mustard and salt; heat until bubbly. In a 1-1/2-quart casserole, arrange
half of broccoli; top with half of the eggs, half of the cheese and half of
the mushroom sauce. Repeat layers. Bake at 350 degrees F. for 20 minutes.
Sprinkle onions on top and bake 5 minutes more.
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