| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Casserole |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion; chopped |
| 1 |
cn |
Cream of mushroom soup |
| 1 1/2 |
c |
Bread crumbs |
| 2 |
|
Hard boiled eggs |
|
|
Salt & pepper to taste |
| 1 |
|
Box frozen; chopped broccoli |
| 1 |
c |
Milk |
| 1 |
c |
Grated cheddar cheese |
|
|
Butter |
INSTRUCTIONS
Saut. onions. Break broccoli apart and add to onions; saut. about 8 to 10
minutes covered, stirring often. Cut eggs into small pieces and mix with
cheese. Into a well-buttered casserole place a layer of bread crumbs. Add
half cheese and egg mixture, half broccoli and onion and half the soup. Dot
with butter and season with salt and pepper to taste. Repeat until all
ingredients are used. Sprinkle 1/2 cup bread crumbs on top. Pour 1 cup milk
over casserole and dot with butter. Cover and bake at 350 degrees for 30 to
40 minutes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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