Baked Beans | Baked Broccoli | Baked Potatoes with Broccoli/Cheese Sauce | Broccoli Parmesan | Broccoli Quiche | Broccoli Stir-Fry w/Garlic | Brussels Sprouts Medley | Cheesy Cabbage Casserole | Clever Corn Bake | Copper Pennies | Corn Casserole | Creamy Autumn Potatoes | Creamy Potato Bake | Dilled Zucchini | Eggplant Parmesan | Fried Green Tomatoes | Giant's Bake | Green Bean Casserole Deluxe | Green Beans w/Walnut Dressing | Mixed Vegetables w/Almonds | Pan-Fried Bananas | Parsnip Cakes | Potato-Asparagus Casserole | Potato Cakes - Scandanavian | Potatoes 'n Mushrooms in Sour Cream | Quick Potatoes | Red Beans and Rice | Red Rice | Scalloped Potatoes-Micro | Spicy Orange Beets | Stuffed Zucchini Squash | Twice-Baked Cottage-Style Potatoes | Twice-Baked Potatoes | Twice-Baked Sweet Potatoes | Winter Broccoli Casserole | Tips

Home
Vegetables
Baked Broccoli

1 large egg
2/3 cup mayonnaise
10-3/4 oz. can cream of mushroom soup, undiluted
2 10-oz. pkgs. frozen chopped broccoli, cooked according to directions and well drained.
1 medium onion, finely chopped
1 cup loosely packed, grated Swiss cheese
1/2 cup fine dry bread crumbs mixed with
2 tablespoons melted butter

Whisk egg slightly; add mayonnaise and soup and whisk to blend. Stir in broccoli, onion, and cheese. Turn into an oblong 1-1/2 qt. baking dish. Sprinkle with crumb mixture and bake in a preheated 350 deg. oven until hot through, about 35 minutes. Makes 8 servings.