I am sure that every American cook has in her recipe repertoire at least one vegetable casserole recipe. This one is excellent and simple. It doesn't have any gourmet ingredients and uses canned soup, but I absolutely love it. I use low fat ingredients, except with the cheese, and you could probably leave out one or both eggs.
Broccoli Casserole
2 packages (10 ounces each) frozen chopped broccoli (or two heads fresh, cleaned, trimmed and chopped
1 medium onion, chopped
2 eggs
1 cup grated cheddar cheese
2/3-cup mayonnaise 1 can mushroom soup
¼ teaspoon pepper
1 cup crushed cracker crumbs
Heat oven to 350. Cook and drain the broccoli, it is actually better in the casserole if you overcook it to a softer stage. Crack eggs into a 2-quart casserole dish, and beat. Add remaining ingredients, mix well, and top with the cracker crumbs. Bake approximately 35 minutes, until lightly browned and bubbly.
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