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Broccoli-Spinach Casserole

Broccoli-Spinach Casserole

Southern Living OCTOBER 2006

  • Yield: Makes 12 to 16 servings
  • Prep time:15 Minutes
  • Bake:45 Minutes

Ingredients

  • 2 (10-oz.) packages frozen chopped broccoli, thawed
  • 2 (10-oz.) packages frozen chopped spinach, thawed and drained
  • 2 (10 3/4-oz.) cans cream of mushroom soup
  • 4 large eggs, lightly beaten
  • 1 large sweet onion, diced
  • 2 cups (8 oz.) shredded sharp Cheddar cheese
  • 1 cup mayonnaise
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 36 round buttery crackers, crushed

Preparation

1. Stir together first 10 ingredients in a large bowl until combined. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed crackers.

2. Bake at 350° for 40 to 45 minutes or until set.

Note: For testing purposes only, we used Ritz crackers.

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Broccoli-Spinach Casserole recipe

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