| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Mexican |
Vegetable |
4 |
Servings |
INGREDIENTS
| 16 |
oz |
Frozen cut broccoli (1 package) |
| 1/2 |
c |
Chopped onion |
| 1/4 |
c |
Margarine |
| 20 |
oz |
Cream of mushroom soup (2 cans) |
| 1/2 |
c |
Grated Cheddar cheese (or 2 ounces each Cheddar cheese and mild Mexican Cheeze Whiz) |
| 1/2 |
c |
Slivered almonds or canned sliced water chestnuts |
INSTRUCTIONS
Cook broccoli according to package directions; drain. Saut=82 onion in
margarine; add broccoli, undiluted soup and cheese. Mix and pour into
2-quart casserole dish. Sprinkle with almonds or chestnuts. Bake at 350
degrees 20 to 30 minutes, or until suace bubbles.
Barbara Nitso, Punkin Center, Arizona. (c) Phoenix Gazette, March 10,
1993.
Hunt and pecked by John Blackwell, Taylorsville, Utah, U.S.A.,
scooter@xmission.com.
Date: Mon, 01 Jul 1996 15:54:12 -0700
From: scooter <scooter@xmission.com>
MM-Recipes Digest V3 #182
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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