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Italian Broccoli Casserole
A casserole recipe made with broccoli, Italian seasonings, bread crumbs and fresh parmesan cheese.
Ingredients
- 2 10-oz packages of frozen chopped broccoli
- 1 15-oz can of Healthy Choice Cream of Mushroom soup
- 2 tablespoons dried onion flakes
- 2 eggs, well beaten
- 3 tablespoons lemon juice
- 1 cup mayonnaise
- 1/2 cup cheddar cheese
- 1 cup grated FRESH Parmesan cheese
- 1/2 cup Italian bread crumbs
- 3 tablespoons butter, melted
- 2 tablespoons Italian seasoning
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Method
Cook and drain broccoli according to package directions (you may microwave it) til it is tender. Drain well. Combine soup, mayonnaise, onion, eggs, lemon juice and 1 tablespoon of the Italian seasoning. Coat a lasagna dish with olive oil flavored non-stick spray coating, and place cooked broccoli in the bottom of the dish. Sprinkle on the cheddar and 1/2 cup of the Parmesan cheeses. Top with soup mix. Bake at 350 F for 20 minutes. Combine bread crumbs and 1/2 cup remaining Parmesan and Italian seasoning. Remove casserole from oven and top with bread crumb/cheese mixture, and drizzle with butter. Return to oven for 10 minutes.
Notes: The Healthy Choice mushroom soup has large slices of mushroom, and it really makes this recipe special! Also, do NOT use the Kraft Parmesan cheese in a can.... get grated Parmesan in the bag or grate it yourself.
Number of Servings: 8
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