Broccoli Caserole
By Paula Deen
2 (10-ounce) packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup grated sharp cheddar
1 (10 3/4-ounce) can condensed cream of mushroom soup
2 eggs, lightly beaten
2 cups crushed crackers
2 tablespoons butter, melted
Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray. In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.
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If you want to really enhance that..get a samll pakage..2 oz of dried porcini mushrooms..you rehydrate them in 1 1/2 cups of hot water for about 30 minutes..strain them...and reserve the liquid..pour most of liquid off CAREFULLY into a small sauce pan...because any sediment/grit will settle to the bottom, and you don't want that..bring the liquid to a boil, lower to simmer, until liquid is down to 1/2 cup or so..( take a taste..the intense flavor will astound you..)add mushrooms and liquid to your mixture when you add the mushroo soup..
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