| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Casserole | 6 | Servings | |
INGREDIENTS
| 2 | pk | (10-oz) frozen chopped broccoli |
| 1 | cn | (10.5-oz) cream of mushroom soup |
| 1 | c | Mayonnaise |
| 3/4 | c | Chopped roasted peanuts |
| 2 | Eggs; well beaten | |
| 1 | md | Onion; chopped -or- |
| 1 1/2 | ts | Dry onion flakes |
| 1/4 | c | Butter; melted |
| 2 | c | Dry bread crumbs |
| 1 | c | Sharp Cheddar cheese; grated |
INSTRUCTIONS
From: "Goffigon, Lucia" <Goffigon.Lucia@MGH.HARVARD.EDU> Date: Mon, 19 Aug 1996 10:46:00 -0500 Cook broccoli with salt according to package directions; drain. Add soup, mayonnaise, peanuts, eggs and onions; mix well. In a separate bowl pour butter over bread crumbs and mix well. Pour broccoli mixture into greased 1 1/2 or 2 quart casserole dish. Sprinkle with grated cheese and top with buttered bread. Bake at 350 degrees F. for 30 minutes. Yields: 6-8 servings. EAT-L Digest 18 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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