Ripe Olive Bake Recipe
Ingredients
2 packages (10 ounces each) frozen broccoli spears
Butter
6 slices day-old bread
3/4 cup pitted California ripe olives
1 cup shredded American processed cheese
4 eggs
2 cups milk
1 teaspoon salt
1/8 teaspoon freshly ground pepper
Dash nutmeg
Directions
Cook broccoli according to package directions only until tender-crisp.
Drain and arrange in 6 individual casseroles.
Butter both sides of bread and cut into cubes and place over broccoli.
Sprinkle with ripe olives cut into wedges and cheese.
Beat eggs with milk and seasonings and pour over casseroles.
Bake in a 350° F.oven 30 minutes or until custard is set.
Drain and arrange in 6 individual casseroles.
Butter both sides of bread and cut into cubes and place over broccoli.
Sprinkle with ripe olives cut into wedges and cheese.
Beat eggs with milk and seasonings and pour over casseroles.
Bake in a 350° F.oven 30 minutes or until custard is set.
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