Italian Broccoli
2 10-oz. pkg Frozen cut broccoli
2 Eggs, beaten
1 can Condensed cheese soup (or broccoli/cheese soup)
1/2 tsp. Dried oregano, crushed
1 14-1/2 oz. can Italian style stewed tomatoes
3 Tbsp. Parmesan cheese, grated
Cook frozen broccoli in unsalted water 5 to 7 minutes. Drain.
Combine eggs, soup and oregano. Stir in stewed tomatoes and cooked broccoli.
Put mixture into a 10" x 6" x 2" baking dish. Sprinkle with Parmesan cheese.
Bake uncovered at 350 degrees for 30 minutes or until heated through and bubbly.
Makes 6 to 8 servings
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