Golden Crumb Broccoli
Yield
6 servingsPrep
25 minCook
35 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
broccoli florets
fresh |
|
| 1 | can |
cream of mushroom soup
|
|
| ¼ | cup |
mayonnaise
|
|
| ¼ | cup |
american cheese
|
|
| 1 | tablespoon |
pimentos
chopped |
|
| 1 ½ | teaspoons |
lemon juice
|
|
| ⅓ | cup |
crackers, cheese flavored
crushed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
broccoli florets
fresh |
|
| 1 | can |
cream of mushroom soup
|
|
| 59 | ml |
mayonnaise
|
|
| 59 | ml |
american cheese
|
|
| 15 | ml |
pimentos
chopped |
|
| 7.5 | ml |
lemon juice
|
|
| 79 | ml |
crackers, cheese flavored
crushed |
* |
Directions
Cut up broccoli to make about 6 cups.
In saucepan, cook broccoli, uncovered, in small amount of boiling, salted water for 10 to 15 minutes; drain well.
Turn into a 1½-quart casserole.
Mix soup, mayonaise, cheese, pimiento, and lemon juice.
Pour over broccoli.
Top with crushed crackers.
Bake uncovered, at 350, for 35 minutes.
