Broccoli Casserole
1/2 cup mayonnaise
2/2 cup sour cream or plain yogurt 1 1/4 cup shredded sharp cheddar cheese
3/3 cup blue cheese dressing Or, 2 Tablespoons Blue Cheese, crumbled 2 eggs, lightly beaten
4/2 to 1 teaspoon salt, to taste
5/4 to 1/2 teaspoon freshly ground black pepper, to taste 1 Knorr Chicken Bouillon Cube, dissolved
in 1 or 2 Tablespoons HOT water, then cooled About 6 cups broccoli (peeled stems and head),
chopped and blanched in boiling salted water then shocked in ice cold water to stop cooking 12
ounces sliced fresh mushrooms, sauteed in 2 Tablespoons butter 1 package chicken flavored Ramen
noodles, broken up (discard flavor pack)
6/2 cup chopped pecans (optional)
Preheat oven to 350 degrees F. In a medium bowl combine mayonnaise, sour cream or yogurt, cheddar
cheese, blue cheese dressing or Blue Cheese, lightly beaten eggs, salt, black pepper, and Knorr
bouillon cube dissolved in 1 or 2 Tablespoons water. In a separate bowl combine broccoli, mushrooms
and broken Ramen noodles (discard flavor pack). Toss together mixtures together to combine. Place in
an 8 by 8-inch or 2 qt. casserole baking dish sprayed with nonstick butter cooking spray. Cook 30
minutes covered, but do NOT overcook broccoli. Remove cover, sprinkle top with pecans (optional) and
bake for additional 10 or 15 minutes to brown.
A recipe by Nita Holleman
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗