2 pkgs frozen chopped broccoli (can also use spinach) cooked in salted water just till tender and drained
1 can mushroom soup
1 c. mayo
1 med. finely chopped onion
3/4 c. chopped pecans
Mix well and pour in casserole dish. Top with 1 c. grated cheese. Make topping with 2 c. bread crumbs tossed with 4 T. melted butter. Bake at 350 degrees for 30 min.
Wednesday lunches are so fun. I really enjoy trying new recipes and hearing your comments. This week we enjoyed a new vegetable dish with cabbage. Everyone encouraged me to make it again. The recipe came from an old cookbook. This is my version. The directions were lengthy so I did my best to condense the instructions.
1 med. cabbage - sliced, steamed tender, drained, and chopped in about 1" dice, set aside
Saute' in small amount of oil the following ingredients, then add to cabbage
2 med. onions, chopped
1 bell pepper, chopped
1 red pepper, chopped
4 ribs celery, sliced thin
Mix vegetables together, add salt and pepper to taste.
1/2 lb. grated cheddar cheese
3-4 slices of bread, cubed, toasted, and soaked in milk
3-4 cloves chopped or pressed fresh garlic
1/3 c. chopped fresh parsley
2-3 T. melted butter
2/3 c. whipping cream, you may need only 1/2 c. if you used alot of milk with the bread. You want the mixture moist but not thin.
Pour mixture into a buttered 9x13 casserole dish.
Bake at 350 degrees for 30-35 min.
2 c. buttered fresh or dry bread crumbs mixed with 1/2 c. additional shredded cheese
Bake an additional 10 minutes or until golden and bubbly