BROCCOLI SOUFFLE 
2 pkgs. frozen chopped broccoli
1 can cream of mushroom soup
1 c. mayonnaise
1 c. grated sharp cheese
2 eggs, beaten
3 tbsp. onion, minced

Cook broccoli and drain. Let cool completely, mix next five ingredients with broccoli. Pour into greased casserole. Top with buttered bread crumbs. Bake at 350 degrees for 30 to 40 minutes. Serves 4 to 6.

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“BROCCOLI SOUFFLE”

 

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