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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Number of Servings: 6 |
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Directions: Cut up broccoli to make about 6 cups. In saucepan, cook broccoli,
uncovered, in small amount of boiling, salted water for 10 to 15 minutes;
drain well. Turn into a 1 1/2-quart casserole.
Mix soup, mayonaise, cheese, pimiento, and lemon juice. Pour over
broccoli. Top with crushed crackers.
Bake uncovered, at 350, for 35 minutes.
| Ingredients:
1 1/2 Pound(s) Fresh broccoli
1 Can(s) Condensed cream of mushroom soup
1/4 Cup(s) Mayonaise
1/4 Cup(s) Shredded sharp American cheese (1 ounce)
1 Tablespoon(s) Chopped pimiento
1 1/2 Teaspoon(s) Fresh portobello mushrooms,
1/3 Cup(s) Crushed round cheese crackers (8 crackers) |
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