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Receta Broccoli And Egg Casserole
by CookEatShare Cookbook

Broccoli And Egg Casserole
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  Raciónes: 4

Ingredientes

  • 1 (10 ounce) pkg. minced broccoli
  • 1 T melted butter
  • 1/2 c. minced onion
  • 1 (10 ounce) can cream of mushroom soup, undiluted
  • 4 c. (4 ounce) shredded cheese
  • 1/2 teaspoon dry mustard
  • 4 hard cooked large eggs, minced
  • 1 (2.8 ounce) can French fried onion rings

Direcciones

  1. Cook broccoli according to package directions, omitting salt. Drain and set aside. Saute onions in butter in saucepan till tender. Add in soup, Cheddar cheese and dry mustard; heat till bubbly.Layer half of broccoli and half of large eggs in a greased 1 1/2 qt casserole; pour half of soup mix over large eggs. Repeat layers. Cover and chill 8 hrs or possibly overnight. Remove from refrigerator and let stand 30 min. Add in onion rings; bake an additional 5 min. Yield: 4 to 6 servings.