From: Mary Chesney
1 can cream of mushroom soup
1 cup mayonnaise
1 1/2 cup Velveeta cheese, grated
¼ heaping cup onions, chopped
2 eggs
2 square packages frozen chopped broccoli
First, follow directions on broccoli packages (make sure broccoli is drained after cooking or casserole will be watery). Combine all ingredients, mixing well. Add broccoli last. Allow the warm broccoli to melt the cheese for a few minutes. Pour into 2-quart casserole dish (use 10 x 14 if you are doubling the recipe).
Topping:
1 stick margarine, melted
1 ½ sleeves of Ritz crackers, crushed
Mix margarine and cracker crumbs and spread on broccoli mixture. Bake at 350 - 400 degrees for 20 to 30 minutes or until done.
**This recipe makes half of the amount I fix for the Church fellowships.
***Best if prepared the night before and left in the fridge until ready to cook.
No comments:
Post a Comment