Saturday, February 2, 2008

Broccoli & Cheese Casserole

1 can of condensed cream of mushroom soup
1 cup mayonnaise (light mayo can be substituted)
1 egg beaten
1 med onion chopped
30 oz. frozen chopped broccoli (2-3 pkgs)
8 oz. shredded sharp cheddar (the sharper the better with this recipe)
1 dash paprika
salt and pepper to taste

1. Preheat oven to 350 degrees. Butter (or I use non-stick cooking spray) a 9x13 inch baking dish (I like to use a round deeper dish but this requires a longer baking time).

2. In a medium bowl whisk together condensed soup, mayo, egg and onions

3. Place frozen broccoli into a large mixing bowl. Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayo mixture on top of broccoli and mix well. Sprinkle on cheese and mix well. Spread mixture into prepared baking dish and smooth top of casserole. Season with salt, pepper and paprika.

4. Bake for 45 mins to 1 hour (longer if using a deeper dish).

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