Broccoli-Stuffed Tomatoes
Broccoli-Stuffed Tomatoes is an moderately easy dinner. Made with 2 (10 oz.) pkg. frozen chopped broccoli, thawed and drained, 1 (10 3/4 oz.) can cream of mushroom soup (undiluted), 1 c. mayonnaise, 1 c. (4 oz.) shredded cheddar cheese and 2 large eggs, lightly beaten, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Combine first 6 ingredients; spoon into a greased 8-inch square baking dish.
Bake at 350Β° for 50 minutes.
Slice top off each tomato; scoop out pulp with a small spoon.
Invert tomato shells on paper towels to drain.
Spoon broccoli mixture into tomato shells.
Serve warm or chilled.
Yields 6 1/2 dozen.
π· Perfect Pairings
Complete your meal with these
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