Broccoli and Stuffing Casserole

Broccoli and Stuffing Casserole

2 lbs. fresh broccoli florets

2 eggs, beaten

1 onion, chopped

1 (10.75-ounce) can condensed cream of mushroom soup

1/2 C. mayonnaise

10 oz. dry bread stuffing mix

1/2 C. butter, melted

1 C. shredded Cheddar cheese

Preheat oven to 350° F. Lightly grease a 9 x 13-inch baking dish. Cook broccoli in a large pot of salted boiling water until just slightly tender. Drain. In a large bowl, combine eggs, onion, mushroom soup and mayonnaise.

Place a layer of broccoli in the prepared baking dish. Pour mayonnaise sauce over broccoli. Spread stuffing mix over sauce. Drizzle butter over stuffing; top with cheese. Bake 30 minutes.

Makes 12 to 15 servings.

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