Mia's Broccoli Casserole
Over a year ago
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Ingredients
- 1 pound bag frozen broccolli
- 1 can Heinz Creamy mushroom soup
- 1 Medium onion
- 2 eggs
- 1 or 2 table spoons Hellmann's mayo
- 1 bag Pepperidge Farm Herb Seasoned Stuffing Mix
- 1 cup Shredded velveeta cheese
- olive oil
- Butter
- salt and pepper
Accompaniment
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Method
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1
Put a single layer of broccoli in the pan and add 1/4 cup of water. Simmer.
In another pan saute in butter the finely chopped onion. When done set aside.
When the broccoli looks tender add butter and season to taste.
In a medium sized bowl, break two eggs and stir well with a wire whisk. Add the onions, mayo and the cream of mushroom soup and stir until well blended. Hand shred the Velveeta Cheese and let fall in the mixture. Stir the cheese into the mixture and set aside.
Place the broccoli in the mixture and blend well. Then place in an approx 10 x 10cm baking dish.
In a large plastic bowl, pour about half of the bag of stuffing and add two tablespoons of butter and blend and crush the stuffing and spread the butter evenly throughout.
Top the broccoli/cheese mixture with the stuffing and bake at 350 degrees for 35 to 40 minutes.
Serve warm and fresh.
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