Broccoli And Mushroom Casserole
- 2 packages frozen or fresh broccoli
- 2 cup mushrooms
- 4 eggs
- 3/4 cup sour cream
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 cup butter or margarine
- 1/2 teaspoon freshly-ground black pepper
- 1/4 cup parmesan cheese
Saute mushrooms in butter in medium skillet until tender, about ten minutes.
Cook broccoli and drain. Stir broccoli into skillet. Add eggs, sour cream, nutmeg, salt and pepper.
Spoon into greased 1 1/2-quart casserole dish. Sprinkle with cheese. Bake at 350 degrees for 45 minutes.
This recipe yields ?? servings.