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Broccoli Bake

By: Carolyn Griffin

"This tasty side dish is always a big hit when my son, daughter-in-law and granddaughter come for dinner or when I'm hosting a shower or party. At Easter, it's a great way to use up hard-cooked eggs! --Carolyn Griffin Macon, Georgia"

Rate/Review | Read Reviews (29)

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 (10 ounce) packages frozen chopped broccoli
1/2 cup chopped onion
1 tablespoon butter or margarine
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 teaspoon dry mustard
1/2 teaspoon salt
4 hard-cooked eggs, chopped
1 1/2 cups shredded Cheddar cheese
1 (2.8 ounce) can French-fried onions

Directions

Cook broccoli according to package directions; drain and set aside. In a skillet or saucepan, saute onion in butter until tender. Stir in soup, mustard and salt; heat until bubbly. In a 1-1/2-qt. casserole, arrange half of broccoli; top with half of the eggs, half of the cheese and half of the mushroom sauce. Repeat layers. Bake at 350 degrees F for 20 minutes. Sprinkle onions on top and bake 5 minutes more.