This dinner recipe is a one-dish, comfort food favorite.
by Trisha Yearwood — Posted on Nov 7, 2014
Mama was a schoolteacher for 25 years. She even taught me in the third grade! My best friend in elementary school was Julie Perry. Her mom taught second grade. Julie had already had her mom as a teacher, so she showed me the ropes. We were friends through high school graduation. We spent lots of time at each other’s homes, working on school projects or having sleepover parties. I ate a lot of meals at Mr. Edwin and “Miss” Julianne’s house. This recipe came from Miss Julianne.
|2 10-oz. packages frozen chopped broccoli||4 Tbsp. grated onion|
|2 large eggs, beaten||10 oz. sharp cheddar cheese, grated|
|1 c. mayonnaise||Salt and pepper|
|1 10-oz. can cream of mushroom soup||½ c. bread crumbs|
1. Preheat oven to 350°F. Butter a 9x13x2-inch casserole dish.
2. Cook broccoli in water, drain and set aside to cool. In large bowl combine broccoli, eggs, mayonnaise, soup, onion and 2 cups of cheese. Add salt and pepper, then pour into casserole dish.
4. Bake for 30 minutes. Remove casserole from oven and sprinkle with bread crumbs. Top with remaining cheese.
5. Return to oven and bake till crumbs brown slightly and cheese melts, about 10 minutes.
Serves 8 to 10