Ingredients
2 bunches fresh broccoli
1 can cream of mushroom soup
1 1/2 c. mayonnaise
butter
4 Tbsp. finely chopped onion
2 c. grated Cheddar cheese
3 eggs, well beaten
1 small bag Pepperidge Farm stuffing (seasoned brand)
Method
Sources
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Chinese sand pot — claypot rice, medicinal soups, braised dishes
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Chinese sand pot — claypot rice, medicinal soups, braised dishes
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Cook broccoli just until tender; drain and cut into bite-size pieces. Spray large Corning Ware dish with Pam. Place cut up broccoli on bottom of dish. Mix onion, soup, mayonnaise and beaten eggs together. Blend well. Pour 3/4 of mixture over broccoli; sprinkle cheese over top of that, then pour on remaining soup mixture and top with stuffing mix. Add dots of butter on top of crust and bake at 350° for 45 minutes.