2 (10 oz.) pkg. frozen broccoli
2 beaten eggs
1 can condensed Cheddar cheese soup
1/2 tsp. dried Italian seasoning, crushed
1/8 tsp. Tabasco sauce
1 (9 oz.) can stewed tomatoes, cut up
1/3 c. grated Parmesan cheese

Cook frozen broccoli in unsalted boiling water 5 to 7 minutes or until broccoli is tender; drain well.

Combine eggs, Cheddar cheese soup, crushed Italian seasoning and Tabasco. Stir in stewed tomatoes and broccoli. Turn the vegetable-cheese mixture into a 6x10x2 inch baking dish; sprinkle with Parmesan cheese. Bake the casserole, uncovered, in a 350 degree oven for about 30 minutes or until heated completely through. Makes 6 to 8 servings.