1 lb. Broccoli florets
or one large head of broccoli (cut florets from stalk; don’t use stalk)
1- 10 ½-12 oz. can Campbell’s
cream of mushroom soup (heart healthy)
¼ cup mayonnaise
1/8 cup milk
2 eggs (beaten)
1 two cup package cheddar cheese divided; use either mild or
regular (not sharp)
1 med. yellow onion halved and chopped (can be substituted
with sweet onion)
1/8 cup walnuts (chopped very fine)
French’s fried onions (3 oz –up)
1 pinch paprika
Use
8’’ × 8” casserole dish (recipe doubles fine for 33×23×5
cm casserole dish)
Cooking spray
Preheat oven to 375°
Preps in
15 minutes
Total
cooking time 40-45 minutes
Boil broccoli just until tender (fork should go through the stalk
portion smoothly) don’t overcook (broccoli should be bright green).
Place cream of mushroom soup, mayonnaise, milk, ¾ cup of cheese in
mixing bowl; add chopped onion. Wisk together until blended; add beaten eggs
last; blend into the mixture; Set aside.
Spray casserole dish with Pam (or cooking spray of choice), drain
broccoli and place in casserole dish; spoon mushroom soup mixture over broccoli-
evenly. Once all the mixture is used, sprinkle the top with a handful of
remaining cheddar, paprika; dust with walnuts 10- 15 minutes into baking but do
not remove casserole from oven (leave dish on rack). Bake until
casserole is bubbling and lightly browned (about 25 minutes); sprinkle a handful of fried onions
on top casserole when casserole is brown and bake just long enough to brown fried onions (only 2-3
minutes: they cook fast).
Remove from oven and serve.
Note: this recipe is a favorite that most people will enjoy!