Broccoli Lovers Casserole II
photo by *Parsley*
- Ready In:
- 36mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 (10 ounce) packages frozen chopped broccoli, thawed
- 1⁄3 cup margarine, melted
- 1 (10 1/2 ounce) can cream of mushroom soup
- 3⁄4 cup low-fat mayonnaise
- 1⁄4 cup onion, finely chopped
- 2 cups Ritz crackers, crushed
- 1 1⁄2 cups cheddar cheese, shredded
- 2 eggs, beaten
directions
- Place broccoli in microwave safe dish and microwave on high 5-6 minutes until defrosted. Drain thoroughly and set aside.
- In bowl, mix crackers and butter; pat half of mix onto bottom of 10" pie plate. Set aside remaining cracker mix.
- In another bowl, mix broccoli with with remaining ingredients.
- Pour into pie plate and top with remaining crackers.
- Microwave on medium 18-21 minutes until filling is set.
- Let stand 6-8 minutes. Cut into wedges.
- If baking, preheat oven to 350°F.
- Bake 35-45 minutes until center is set.
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Reviews
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I guess I'd better just admit this upfront - I forgot the eggs! And then, I was just kind of throwing it together, so I didn't really measure anything AND I had pepper jack cheese already shredded...I know, I know -could I have changed anything else? Let me just say that it shows what a great recipe it is that you can make changes based on your refrigerator (and make mistakes, yes, I know!) and the recipe is still wonderful. Just as good the next day, although it was hard to keep the leftovers hidden. I think the lack of eggs made it more like a casserole, but I really liked it that way. Great recipe WIC! Thanks so much for posting
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Enjoyed this very much, quick and easy to make, was an excellent side for Toad in the Hole and Roast potatoes. I didn't make the crust, just made it as a casserole, and baked it in the oven, since the oven was already in use for the other dishes. I used fresh broccoli, and microwaved it briefly before adding to the sauce. Oh, and I added a chopped onion, because we tend to like onions with everything. Will definitely make it again, I would even have it as a vegetarian main and serve it with rice. Thanks for a great recipe!
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RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?