Broccoli-Spinach Casserole Recipe
Summary
Main IngredientBroccoli
Ingredients
| 2 (10 oz. each) pkgs. frozen broccoli cuts | ||
| Frozen chopped spinach package | 1 | |
| Onion | 1/4 Cup (16 tbs), minced | |
| Eggs | 2 | |
| Cream and mushroom soup | 1 Can (10oz) | |
| Mayonnaise | 3/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| 1 cup herb-seasoned stuffing cubes | ||
Directions
1. Combine broccoli, spinach, and onion in 3-quart casserole. Cook, covered, on Full Power for 14 to 17 minutes, or until done. Stir halfway through cooking time to break apart. Drain very well.
2. Beat eggs in 2-quart casserole. Stir in soup, mayonnaise, salt, and pepper. Add vegetables. Heat, covered, on Full Power for 6 to 8 minutes, or until heated through. Stir halfway through heating time. Combine cheese and stuffing mix and sprinkle on casserole during last minute of heating time.
2. Beat eggs in 2-quart casserole. Stir in soup, mayonnaise, salt, and pepper. Add vegetables. Heat, covered, on Full Power for 6 to 8 minutes, or until heated through. Stir halfway through heating time. Combine cheese and stuffing mix and sprinkle on casserole during last minute of heating time.
Chef
