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DOUBLE-GOOD BAKED BROCCOLI 2 Tbsp. margarine 1 small onion, finely chopped 4 pkg. (10 oz. each) frozen broccoli spears, cooked and drained 1/2 c. slivered almonds 2 (10 3/4 oz.) cans cream of mushroom soup 1 (10 3/4 oz.) can cream of chicken soup 8 oz. shredded cheese 1 c. fine dry bread crumbs Preheat oven to 325 degrees. In small skillet, melt margarine. Add onion and saute until tender but not browned. Transfer onion to a medium bowl, stirring in cooked broccoli. Butter two (1 1/2 quart) casserole dishes. Put half of broccoli mixture in each buttered dish. In medium bowl, stir together soups, almonds and cheese. Spoon evenly over broccoli mixture in each dish. Sprinkle casseroles evenly with bread crumbs. If preparing ahead, cover unbaked casseroles tightly with foil. Freeze up to two months. To serve, bake, uncov- ered, for 45 minutes to 1 hour (1 to 1 1/4 hours, if frozen) or until heated through. Makes 2 casseroles, 6 to 8 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |