Sunday was a beautiful day with lots of sun and cool temps - it's finally fall in NC. I had a nice walk with my friend Patricia while Tim was off riding his bike and then he mowed the yard and I planted a bunch of daffodil bulbs that my boss graciously gave me. For dinner Tim grilled some pork tenderloin with our house seasoning - garlic powder, onion powder and black pepper. I looked through my recipe collection for a side dish and found this recipe for Broccoli Stuffing - I'd call it more of a broccoli casserole. But it's definitely a make again dish for us.
Broccoli Stuffing
2 (16 oz.) packages frozen chopped broccoli
1 cup shredded cheddar cheese
2 eggs, beaten
1 onion, minced
1 can cream of mushroom soup
1/2 cup mayonnaise
10 oz. dried stuffing mix
1/2 cup butter, melted
Preheat oven to 350. Cook broccoli according to package directions. Lightly grease a large baking dish.
In a bowl, mix the cheese, eggs, onion, soup and mayonnaise.
Arrange the cooked broccoli in the prepared pan. Pour cheese sauce over the broccoli. Spread the stuffing mix over the sauce. Drizzle butter over all.
Bake 30 minutes until bubbly and lightly browned.
12 servings
Broccoli Stuffing
2 (16 oz.) packages frozen chopped broccoli
1 cup shredded cheddar cheese
2 eggs, beaten
1 onion, minced
1 can cream of mushroom soup
1/2 cup mayonnaise
10 oz. dried stuffing mix
1/2 cup butter, melted
Preheat oven to 350. Cook broccoli according to package directions. Lightly grease a large baking dish.
In a bowl, mix the cheese, eggs, onion, soup and mayonnaise.
Arrange the cooked broccoli in the prepared pan. Pour cheese sauce over the broccoli. Spread the stuffing mix over the sauce. Drizzle butter over all.
Bake 30 minutes until bubbly and lightly browned.
12 servings
1 comment:
I'm so hungry! That looks really yummy...
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