Broccoli Bake
Yield
10 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
broccoli, frozen
chopped |
|
| 1 | can |
cream of mushroom soup
|
|
| ¾ | cup |
mayonnaise
|
|
| 1 | cup |
cheddar cheese
shredded |
|
| 3 | large |
eggs
|
|
| 1 | medium |
onions
chopped |
|
| ½ | package |
cornbread stuffing mix
crumbly |
* |
| ½ | stick |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
broccoli, frozen
chopped |
|
| 1 | can |
cream of mushroom soup
|
|
| 177 | ml |
mayonnaise
|
|
| 237 | ml |
cheddar cheese
shredded |
|
| 3 | large |
eggs
|
|
| 1 | medium |
onions
chopped |
|
| 0.5 | package |
cornbread stuffing mix
crumbly |
* |
| 56.5 | g |
butter
|
|
Directions
Cook broccoli as directed on box.
Drain thoroughly.
In a bowl, mix together all ingredients except cornbread stuffing and ½ stick of butter.
Pour into a greased round casserole dish.
Top with cornbread stuffing mix.
Top with ½ stick of butter sliced thin.
Bake at 350℉ (180℃). for 45 minutes. If you are taking this dish somewhere, cook for only 30 minutes at home and bake for the remaining 15 minutes just prior to serving.
This will keep it moist.
