This is one my families oldest recipes and probably the most favorite. It was given to my mother by her best friend. I cannot remember a holiday where it was not on the table. Now, my nieces insist it be made, and I usually have to triple it; there is never enough! I have changed the original over the years, and feel I have finally found the perfect balance. However, we recently bought pepper jack cheese by accident, which turned out to be a happy accident. It was delicious that way, too. Even if you hate broccoli, don't knock this one till you try it ~ you might just be surpised; I have converted many broccoli haters with this one!
Ingredients:
1 16oz bag of frozen broccoli florets - thawed
1 can cream of mushroom soup1 cup mayo
1 cup jack cheese - shredded
2 eggs (beaten)
1/2 cup Kraft grated Parmesan cheese
Directions:
1. Pulse broccoli in a food processor until it is in small bits
2. Mix all ingredients, except Parmesan cheese, in a bowl
3. Place into a greased casserole dish
4. Bake a 375° for 45 minutes
5. Sprinkle Parmesan cheese on top and bake for 15-20 more minutes until the Parmesan cheese is a deep golden brown that forms a crust, and the mixture does not jiggle when the dish is shaken.
Posted by Buffie
Posted by Buffie
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