CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Casserole |
6 |
Servings |
INGREDIENTS
1 1/2 |
lb |
Fresh broccoli; cut up (about 6 cups broccoli) |
1 |
cn |
(10.75-oz) cream of mushroom soup |
1/4 |
c |
Mayonnaise |
1/4 |
c |
Shredded sharp cheese |
1 |
tb |
Chopped pimiento |
1 1/2 |
ts |
Lemon juice |
1/3 |
c |
Cheese craker crumbs |
INSTRUCTIONS
In covered saucepan, cook broccoli in small amount of boiling, salted water
for 10-15 minutes; drain. Turn into 1-1/2 qt casserole. Combine soup,
mayonnaise, cheese, pimiento and lemon juice. Pour over broccoli. Top with
cracker crumbs. Bake at 350 for 35 minutes. Serves 6-8.
MRS GENE HOSEY (KAREN)
CUTOFF, LA
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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