| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 1 |
pt |
Oysters; drained, chopped |
| 1 |
pk |
Frozen chopped broccoli; cooked |
| 1 |
pk |
(8-oz) cornbread dressing |
| 1/2 |
c |
Water |
| 1/4 |
lb |
Butter or margarine |
| 1 |
|
Egg; slightly beaten |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Chopped parsley |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Chopped pepper |
INSTRUCTIONS
Heat water and add about 1/2 stick of butter; add dry stuffing mix and mix
well. Reserve about 3/4 cup for top of casserole. With rest of butter saut.
onion, celery and green pepper until soft. Mix dressing with this and add
parsley, oyster liquid, chopped oysters and cooked broccoli. Season to
taste. (Do not skimp on black pepper.) Put mixture into well-buttered
baking dish and sprinkle remaining 3/4 cup stuffing mix on top. Bake at 400
degrees for about 20 minutes. More water may be added if needed.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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