Broccoli Puff Casserole
Broccoli Puff Casserole is an moderately easy dinner. Made with 1 10 oz. pkg frozen chopped broccoli, 1 can cream of mushroom soup, 1/2 c. shredded sharp processed american cheese (i use cheddar), 1/4 c. milk and 1/2 c. mayonnaise, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Cook broccoli according to package directions, omitting the salt; drain thoroughly.
Place broccoli in 10x6x1 1/2 inch baking dish.
Combine soup and cheese, add milk, mayonnaise and egg gradually, stirring until well blended.
Pour over broccoli, combine margarine and bread crumbs; sprinkle evenly over soup mixture.
Bake in preheated 350Β° oven for 45 minutes or until bubbly and crumbs are lightly browned.
Garnish with parsley.
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