| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Fresh broccoli |
| 2 | c | Fresh cauliflower |
| 2 | Eggs | |
| 1/2 | c | Mayonnaise |
| 1 | Onion, Finely chopped | |
| 1 | Cream of Mushroom Soup | |
| undiluted | ||
| 1 | c | Grated sharp cheddar |
| 1/2 | c | Melted butter |
| 1 | Box, 6oz Seasoned | |
| Croutons crushed |
INSTRUCTIONS
Preheat oven to 350F. Cook vegetables separately in boiling salted water 5 minutes. Drain thoroughly. Distribute evenly in a lightly buttered casserole. Beat eggs. Combine with mayonnaise, onion, mushroom soup, and 1/2 cup grated cheese. Pour evenly over vegetables. Sprinkle remaining cheese over top and level evenly. Pour melted butter over top of casserole. Distribute crushed croutons over melted butter. Bake 40 minutes. Should be prepared early in the day (or even the day ahead) so the flavours blend and the topping mellows. Bake again just before serving to heat through. Posted to recipelu-digest by Kelly <[email protected]> on Mar 03, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2660
Calories From Fat: 1812
Total Fat: 204.6g
Cholesterol: 737.3mg
Sodium: 5099.1mg
Potassium: 3107.4mg
Carbohydrates: 165.9g
Fiber: 12.2g
Sugar: 98.6g
Protein: 54.9g