Broccoli-Cheese Casserole

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Broccoli-Cheese Casserole

 

 

1 c. mayonnaise

1 can cream of celery soup, undiluted

2 eggs, beaten, at room temperature

2 pkgs (10oz each) frozen chopped broccoli, drained

¼ c. minced onion

1 c. grated sharp cheddar cheese

1 ½ tbsp. Worcestershire sauce

1 ½ tsp. kosher salt

Freshly ground black pepper, to taste

1 cup herb-seasoned stuffing mix

2 tablespoons butter

 

Grease a 2-quart glass or Pyrex casserole and set aside.

 

In a large bowl, combine the mayonnaise and soup, mixing well. Stir in the eggs

and broccoli. Add the onion, cheese, Worcestershire sauce, salt and pepper.

Place in the prepared casserole dish and top with the stuffing mix. Dot with

butter. Bake at 325° for 45 minutes.

 

Serves 8-10.

 

This next recipe is the one served at my house every Thanksgiving. The

leftovers, once chilled, can be sliced like a meatloaf. I like to top a couple

of slices with some leftover turkey gravy and heat the whole thing in the

microwave. What a snack!

 

Jenn B aka Mom2Sam and Tiny

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