Paula Deen Broccoli Casserole With Cream Of Mushroom Soup Step 1. preheat the oven to 350f. grease a casserole dish with non stick cooking spray. then, add 2 (10 oz) packages of frozen chopped broccoli (cooked and drained), ½ cup mayonnaise, ½ cup sour cream, 1 cup grated sharp cheddar cheese, 1 can (10 ¾ oz) condensed cream of mushroom soup, 2 beaten eggs, ¼ tsp garlic powder, salt, and pepper. Directions. preheat oven to 350 °f. spray a 13 by 9 inch baking dish with vegetable oil cooking spray. in a large mixing bowl, combine broccoli, mayo, cheese, soup and eggs. mix well with a metal spoon. place the mixture in the prepared baking dish. top with the crushed crackers and pour the melted butter evenly over the crackers.
Paula Deen Broccoli Casserole With Cream Of Mushroom Soup Directions. spray a 13 x 9 inch baking dish with cooking spray. in a large bowl, combine broccoli, mayonnaise, cheese, soup and eggs. mix well. place the mixture in pan. top with crushed crackers and pour the melted butter evenly over crackers. bake for 35 minutes or until set and browned. Directions. preheat oven to 350 °f. steam broccoli for 10 minutes. in the meantime, sauté celery, mushrooms, and onion in butter for 10 minutes; drain. combine broccoli, sauté mixture and water chestnuts. heat soup and softened cheese product in saucepan over low heat until cheese melts. pour over broccoli mixture. Preheat oven to 350 °f. remove the outer wrappers from the boxes of broccoli. open one end of each box. microwave on full power for 2 minutes, until thawed. drain the broccoli and put into a 11x7 casserole dish that has been prepared with a non stick cooking spray. top with shredded chicken. in a medium bowl, combine the soup, mayonnaise, sour. Preheat oven to 350°f (176°c) steam the frozen broccoli for 10 minutes until tender; drain. while the broccoli steams, melt 4 tablespoons of butter in a large skillet. saute the diced onion until tender then add the steamed broccoli. season with salt, pepper, onion powder and garlic powder.
Paula Deen Broccoli Casserole With Cream Of Mushroom Soup вђ Artofit Preheat oven to 350 °f. remove the outer wrappers from the boxes of broccoli. open one end of each box. microwave on full power for 2 minutes, until thawed. drain the broccoli and put into a 11x7 casserole dish that has been prepared with a non stick cooking spray. top with shredded chicken. in a medium bowl, combine the soup, mayonnaise, sour. Preheat oven to 350°f (176°c) steam the frozen broccoli for 10 minutes until tender; drain. while the broccoli steams, melt 4 tablespoons of butter in a large skillet. saute the diced onion until tender then add the steamed broccoli. season with salt, pepper, onion powder and garlic powder. Directions. preheat the oven to 350°f. butter a 9 by 13 inch casserole. steam broccoli until tender, about 10 minutes. in the meantime, melt the butter in a medium skillet over medium heat and sauté the celery, mushrooms, and onion until softened, about 10 minutes; drain. combine the broccoli and the cooked vegetables in a bowl. Bring a large pot of water to boil. boil broccoli for 2 minutes. drain well. in a large mixing bowl combine mushroom soup, mayonnaise, eggs, onions and shredded cheese and mix well. pour over broccoli and toss to combine. pour into greased casserole dish. sprinkle crushed cheese crackers on top.
Paula Deen Broccoli Casserole With Cream Of Mushroom Soup Directions. preheat the oven to 350°f. butter a 9 by 13 inch casserole. steam broccoli until tender, about 10 minutes. in the meantime, melt the butter in a medium skillet over medium heat and sauté the celery, mushrooms, and onion until softened, about 10 minutes; drain. combine the broccoli and the cooked vegetables in a bowl. Bring a large pot of water to boil. boil broccoli for 2 minutes. drain well. in a large mixing bowl combine mushroom soup, mayonnaise, eggs, onions and shredded cheese and mix well. pour over broccoli and toss to combine. pour into greased casserole dish. sprinkle crushed cheese crackers on top.
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