This broccoli swiss cheese casserole side dish is not only easy to prepare, but so delicious, they'll come back for seconds.
This recipe came my way via Facebook friend Ginny W. We belong to a small recipe group and Ginny was raving about the couple of recipes she'd made from a new cookbook she just bought (a Gooseberry book called "Big Book of Country Baking" available at Amazon - Gooseberry Patch Big Book of Country Baking: Over 400 sweet & savory recipes for every meal of the day)
|They'll come back for seconds|
The original recipe calls for 1 cup of shredded swiss cheese, but I always go overboard and added double the amount. However, if you're not as into cheese as me, then use the lower amount. It will still flavor the casserole nicely.
|Full of cheese|
|Broccoli Swiss Casserole|
|Temp-Tations Floral Lace in Light Blue|
Broccoli Swiss Cheese Casserole
- 3 pkgs (10 oz. each) frozen chopped broccoli, thawed
- 1 small onion, finely chopped
- 1 can (10.75 oz.) cream of mushroom soup
- 1 egg
- 1/2 cup mayonnaise
- 1-2 cups shredded swiss cheese
- 1/2 cup plain bread crumbs
- 2 tbs butter
Preheat oven to 350 degrees F. Lightly spray or grease a 1.5 quart baking dish.
Drain chopped broccoli well. Set aside.
In a large bowl, lightly beat the egg. Add the soup, onion and mayonnaise. Whisk together well.
Add the drained chopped broccoli and the cheese. Spoon mixture into prepared baking dish.
Mix the bread crumbs with the melted butter, mixing well to make sure they are all coated with butter. Sprinkle buttered crumbs on top of casserole.
Bake at 350 degrees F for 35-40 minutes or until casserole is bubbly.
|So delicious, they'll beg for more|
Follow The Midnight Baker Food, Glorious Food #7 on Pinterest