- 8
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Ingredients
- 900 g. - Frozen (or fresh) chopped broccoli
- salt
- 284 ml. condensed cream of mushroom soup
- 1 cup grated sharp cheddar cheese
- 1/4 c mayo
- chopped pimiento
- Topping
- 2 tbsp. butter
- cracker crumbs
Preparation
Step 1
Cook broccoli until tender crisp Transfer to ungreased 2 L casserole.
In separate bowl stir soup, cheese salad dressing and pimiento. Pour over broccoli.
Melt butter and stir in cracker crumbs. Sprinkle over top. Bake, uncovered at 350 for 30 - 40 minutes until browned and bubbly.