Saturday, March 11, 2017

A New Casserole Recipe

Here's a recipe from a friend of my parents, Marilee, that dates back to my childhood. And, hey, it may get your kids to eat broccoli!

Italian Broccoli Casserole
Serves 6-8

2 10 oz packages of cut broccoli
2 beaten eggs
1 can of cheddar cheese soup
1/2 tsp of dried oregano
8 oz of stewed tomatoes, cut up
3 Tbsp of Parmesan cheese

Cook frozen broccoli in unsalted boiling water for 5-7 minutes or until tender; drain well. Combine eggs, cheddar cheese soup and oregano. Stir in stewed tomatoes and cooked broccoli. Turn the vegetable-cheese mixture into a 10 x 6 baking dish, sprinkle with Parmesan cheese.

Bake casserole uncovered for 350 degrees for about 30 minutes.