Broccoli Casserole
 
1/2 cup  mayonnaise
1/2 cup  sour cream or plain yogurt
1-1/4 cup  shredded sharp cheddar cheese
1/3 cup  blue cheese dressing or, 2 tablespoons blue cheese, crumbled
2   eggs, lightly beaten
1/2 to 1 tsp  salt, to taste
1/4 to 1/2 tsp  freshly ground black pepper, to taste
1   knorr chicken bouillon cube, dissolved in 1 or 2 tablespoons hot water,
  then cooled
  about 6 cups broccoli (peeled stems and head), chopped and blanched in
  boiling salted water then shocked in ice cold water to stop cooking
12 oz.  sliced fresh mushrooms, sauteed in 2 tablespoons butter
1 package  chicken flavored ramen noodles, broken up (discard flavor pack)
1/2 cup  chopped pecans (optional)
 
preheat oven to 350 degrees f. in a medium bowl combine mayonnaise, sour 
cream or yogurt, cheddar cheese, blue cheese dressing or blue cheese, 
lightly beaten eggs, salt, black pepper, and knorr bouillon cube dissolved 
in 1 or 2 tablespoons water. in a separate bowl combine broccoli, 
mushrooms and broken ramen noodles (discard flavor pack). toss together 
mixtures together to combine. place in an 8 by 8-inch or 2 qt. casserole 
baking dish sprayed with nonstick butter cooking spray. cook 30 minutes 
covered, but do not overcook broccoli. remove cover, sprinkle top with 
pecans (optional) and bake for additional 10 or 15 minutes to brown. 
 
a recipe by nita holleman 
 
-- 
(ID: 9077) Mirror: rec.food.recipes: Thu, Jan 15, 2004


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