Sunday, April 19, 2009

Cheesy Broccoli Bake

I found this recipe years ago when I was looking for something new to try, and I needed another creative way to use all of those hard-boiled Easter Eggs. I've made it many, many times since that day, always with great results. Sheri, however, had somehow missed it every time I made it until just recently. (How THAT happened, I'll never understand!) I think she may have been a bit skeptical about it as we were standing in the kitchen putting it together, but curiosity won out and she eventually took a bite. And her eyes got very big. And she said, "Wow, that IS good!! It definitely needs to go on the blog!" Ok, those may not have been her EXACT words, but it was close anyway.

But here's the deal, folks...this dish is just not pretty. It's really hard to get an appetizing picture of, because it has cream of mushroom soup and cheese, and when it bakes it gets all mixed together. So I guess what I'm saying is, you're just going to have to trust us that it tastes really good. We haven't led you astray yet, have we?

Cheesy Broccoli Bake

20 oz. cut broccoli (may use frozen)
1 tbsp butter

1/2 c. chopped onion

1 can cream of mushroom soup
1/2 tsp. ground mustard
1/2 tsp. salt

4 hard-boiled eggs, sliced

1 1/2 c. shredded cheddar

1 can french-fried onions

Begin by steaming your broccoli, but be careful not to overcook it, as it will also be going in the oven for a bit. Drain and set it aside. In a skillet or saucepan, melt the butter and saute the onion until tender. Stir in soup, mustard, and salt, and heat until bubbly. Place half of the broccoli in a greased 1 1/2 qt baking dish and top with half of the eggs, half of the cheese, and half of the mushroom sauce. Repeat layers. Bake uncovered at 350 for 20 minutes. Sprinkle the french fried onions on top and bake 5 minutes longer.

Coming soon...Another pumpkin recipe you don't want to miss!


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