Broccoli Casserole Amandine Recipe
This Broccoli casserole is terrific ! Try out this amazing mixed vegetable bake for your next meal and let me know if you like it !
Ingredients
| 2 tbsp. Fleischmann's Margarine | ||
| Onion | 1 Large, sliced | |
| Garlic | 3 Clove (5gm), crushed | |
| Mushrooms | 3/4 Pound, sliced | |
| 2 good sized bunches | ||
| 1 can cream of mushroom soup, undiluted | ||
| 1/2 tbsp. MSG | ||
| Cheddar Cheese | 1/4 Pound, grated | |
| Blanched almonds | 4 Ounce | |
| Bread crumbs | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook the broccoli in small amount of boiling water until tender crisp.
Drain.
Meanwhile, in Fleischmann's Margarine in a large pot, saute the onions, garlic and mushrooms until onions are golden.
Add the soup and MSG.
Stir in some of the cheese and bread crumbs (saving some of each for the top).
Add the broccoli and stir in 2 oz. of the almonds.
Transfer the mixture to a casserole dish, sprinkle the remaining cheese, crumbs and almonds on top.
Cover the casserole and bake in 350° oven for 1/2 hour.
Drain.
Meanwhile, in Fleischmann's Margarine in a large pot, saute the onions, garlic and mushrooms until onions are golden.
Add the soup and MSG.
Stir in some of the cheese and bread crumbs (saving some of each for the top).
Add the broccoli and stir in 2 oz. of the almonds.
Transfer the mixture to a casserole dish, sprinkle the remaining cheese, crumbs and almonds on top.
Cover the casserole and bake in 350° oven for 1/2 hour.
Chef
