Broccoli Casserole

2 10 oz packs frozen chopped broccoli, cooked and drained well

1 C mayo

1 can cream of mushroom soup

2 eggs beaten

1 onion finely chopped

1 stick oleo or butter

1 1/2 C grated cheddar cheese

1-2 C PEPPERIDGE FARM HERB DRESSING**
Mix mayo, soup, eggs and onion. Add to cooked broccoli. Place in oiled casserole dish. Sprinkle with cheese. Melt oleo/butter and stir in dressing and cover top of casserole. Bake covered about 30-40 minutes at 325*. Serves at least 8.
**I have tried it with all different toppings and this brand REALLY makes the dish. Do NOT use the cubes. Use the “crushed” stuffing mix.

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One thought on “Broccoli Casserole

  1. Pingback: Broccoli, Cheese and Ham Breakfast Casserole | Zlater Family CookBook

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