Broccoli Casserole-1
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
broccoli florets
cut up in chuncks |
|
| 1 | can |
soup, cream of celery
|
|
| 2 | large |
eggs
slightly beaten |
|
| 1 | cup |
cheddar cheese
shredded |
|
| ¼ | cup |
mayonnaise
|
|
| 2 | tablespoons |
onions
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
broccoli florets
cut up in chuncks |
|
| 1 | can |
soup, cream of celery
|
|
| 2 | large |
eggs
slightly beaten |
|
| 237 | ml |
cheddar cheese
shredded |
|
| 59 | ml |
mayonnaise
|
|
| 3E+1 | ml |
onions
minced |
|
Directions
Microwave broccoli on high for about 5 minutes, so it's cooked about halfway but not limp.
Combine soup, eggs, cheese, mayonnaise, and onion; fold together.
Add broccoli last and combine. Pour into greased casserole dish and cook at 325℉ (160℃) for 35 to 40 minutes or until a knife inserted into the middle comes out clean.
Notes: I usually double this recipe and cook in a pyrex 13X9 pan, it then needs to cook for about 50 minutes, sometimes a liitle more.
