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BROCCOLI PUFF
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| Ingredients: |
1 10 oz package frozen broccoli cuts
1 can Cream of Mushroom soup
1/2 cup shredded sharp cheddar cheese
1/4 cup milk
1/4 cup mayonnaise
1 egg beaten
2 slices bread
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| Procedures: |
Cook the broccoli until tender crisp, omitting salt, and drain thoroughly.
Place the broccoli in a buttered baking dish 10 x 6 x 2".
Stir together soup and cheese.
Gradually add milk, mayo and egg to the soup/cheese mixture.
Blend with a spoon.
Pour over the broccoli.
Break the bread into small pieces and sprinkle over the top.
Add bits of butter and bake 45 minutes at 350o.
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| Notes: |
2024-05-31: Made with fresh broccoli crowns, it was not drained after the crowns were microwaved, and was too wet.
2023-07-22: Served with Filet Mignons, baked potatoes, and preceded by foil gras.
2022-06-25: with scallop fettuccini. Two pints went to the freezer.
2020-12-30: Served with pot roast dinner and baked potatoes.
2009-10-17: Added to our cookbook.
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06/07/2024
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