Broccoli and Cheese Casserole This recipe freezes well once cooked 1 can condensed cream of mushroom soup 1 cup mayonnaise 1 egg (beaten) 1/4 cup onions (chopped) 3 packages frozen chopped broccoli 1 cup sharp
Broccoli and Cheese Casserole
This recipe freezes well once cooked
- 1 can condensed cream of mushroom soup
- 1 cup mayonnaise
- 1 egg (beaten)
- 1/4 cup onions (chopped)
- 3 packages frozen chopped broccoli
- 1 cup sharp Cheddar cheese (shredded)
- salt and pepper (to taste)
- 1 dash paprika
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Preheat oven to 175°C
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Butter a 9×13 inch baking dish
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In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions
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Place frozen broccoli into a very large mixing bowl
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Break up the frozen broccoli
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Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well
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Sprinkle on cheese, and mix well
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Spread mixture into prepared baking dish, and smooth top of casserole
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Season with salt, pepper and paprika
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Freeze in an sealed oven proof/freezer proof container
To Serve
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Thaw completely
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Bake in the oven for 17 to 20 minutes, or until bubbly and lightly browned on top
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Remove from oven and let stand 5 minutes before serving
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Optionally, garnish with crushed red pepper flakes and serve