Cheese and Broccoli Florets Casserole

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During the Thanksgiving dinner I cooked this casserole to serve my family. I was so glad that this thanksgiving I completely change all my traditional dishes to something different from last dinner. I normally will served my family Creamy Green Bean and Mushrooms with Fried Onions and many more. Anyway, I was pretty thrilled to be able to come up with other dishes which my family would really like. In the next few posts will be dishes that I have replaced.




4 packages fresh organic chopped broccoli florets

½ cup chopped onions

1 large egg, lightly beaten

1½ cups real mayonnaise

1/8 teaspoon paprika

Salt and pepper to taste

2 cans condensed cream of mushroom soup

½ tablespoon cooking sherry

¾ pound shredded mild cheddar cheese

1 tablespoon butter for greasing



Preheat oven to 350°F. Grease a 19x13x2 inch glass baking dish with butter.

Place the chopped onions, egg, mayonnaise and cream of mushroom soup into a medium mixing bowl, stir to combine well. Set aside.

Another mixing bowl with chopped broccoli florets and stir in the mushroom soup mixture and mixed well. Sprinkle the shredded cheddar cheese and stir well. Spread mixture into the prepared baking dish and smooth the top casserole. Season with salt, paprika and black pepper all over the casserole.

Transfer to the preheated oven and bake for 45-70 minutes or until the cheddar chess fully melted and broccoli tender. Serve immediately.


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