Broccoli-Spinach Casserole Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Casserole Recipes

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.

Go to full version of

Broccoli-Spinach Casserole recipe