Post by April B. on Dec 31, 2003 13:28:29 GMT -6
FRESH BROCCOLI CASSEROLE
1 1/2 lbs. fresh broccoli
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 c. mayonnaise
1/4 c. shredded sharp American cheese (1 oz.)
(I'm sure you can use Pepper Jack cheese)
1 tbsp. chopped pimiento1
1/2 tsp. lemon juice
1/3 c. crushed round cheese crackers (8 crackers)
Cut up broccoli to make 6 cups. In saucepan cook broccoli, covered in small amount of boiling salted water for 5-10 minutes; drain well. Turn into a 1 1/2 quart casserole.
Mix soup, mayonnaise, cheese, pimiento and lemon juice. Pour over broccoli. Top with crushed crackers. Bake uncovered at 350 degrees for 35 minutes. Serves 6-8.
1 1/2 lbs. fresh broccoli
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 c. mayonnaise
1/4 c. shredded sharp American cheese (1 oz.)
(I'm sure you can use Pepper Jack cheese)
1 tbsp. chopped pimiento1
1/2 tsp. lemon juice
1/3 c. crushed round cheese crackers (8 crackers)
Cut up broccoli to make 6 cups. In saucepan cook broccoli, covered in small amount of boiling salted water for 5-10 minutes; drain well. Turn into a 1 1/2 quart casserole.
Mix soup, mayonnaise, cheese, pimiento and lemon juice. Pour over broccoli. Top with crushed crackers. Bake uncovered at 350 degrees for 35 minutes. Serves 6-8.