This is a favorite for any holiday dinner so with Easter soon approaching I thought I’d share now. My aunt passed this recipe on to my mom many years ago. It’s simple and easy to make. My son even enjoys it.
- 10 oz. pkg. of frozen broccoli or fresh (steam until tender)
- 1 can cream of mushroom soup (do not use low sodium or casserole will not thicken when baked)
- 2 eggs
- 1 cup mayo
- 1 1/2 cups grated cheddar cheese
- 2 cups crushed cheese-it crackers
- 1/2-3/4 cup more grated cheddar cheese
Preheat oven to 350°. Combine soup, eggs, mayo, and cheese. Mix well. Fold in broccoli. Pour into buttered casserole dish. Bake until set about 20 to 25 minutes. Remove from oven, sprinkle with cheese-it crackers and more grated cheddar cheese. Let melt and brown about 10 minutes.
Published by Leanne Tyler
Award winning author, Leanne Tyler lives in the South and her writing reflects her heritage. She writes sensual Southern romances whether historical or contemporary. Leanne's debut release Victory's Gate was the 2007 American Rose winner of the Through the Garden Gate contest and was released electronically by The Wild Rose Press in December 2007. Finally in December 2009 the Through the Garden Gate Anthology is available in print and includes the four winning entries.
Stepping into the Contemporary circle, she debuted with her Class of '85 Reunion story It's Always Been You in August 2011. And her first full-length novel Season of Love (Nov. 2011) is a time-travel set in 1850 Charleston, SC.
She invites readers to step into her world and enjoy the passion.
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