A Year-Round Guide to Franklin and Nantahala

Ingredients 1 (16-ounce) package frozen chopped broccoli 1 (11.75 ounce) can cream of mushroom soup 2 tablespoons grated onion 2 eggs, well-beaten 1 cup grated sharp Cheddar cheese 1 cup

Madison County Championship Rodeo

Ingredients 1 (16-ounce) package frozen chopped broccoli 1 (11.75 ounce) can cream of mushroom soup 2 tablespoons grated onion 2 eggs, well-beaten 1 cup grated sharp Cheddar cheese 1 cup

Rosemary and Goat Cheese Strata

Ingredients 1 (16-ounce) package frozen chopped broccoli 1 (11.75 ounce) can cream of mushroom soup 2 tablespoons grated onion 2 eggs, well-beaten 1 cup grated sharp Cheddar cheese 1 cup

Favorite Broccoli Casserole

Ingredients

  • 1 (16-ounce) package frozen chopped broccoli
  • 1 (11.75 ounce) can cream of mushroom soup
  • 2 tablespoons grated onion
  • 2 eggs, well-beaten
  • 1 cup grated sharp Cheddar cheese
  • 1 cup mayonnaise
  • 1/2 cup breadcrumbs
  • 4 tablespoons butter, melted

Cook broccoli until tender, according to package directions, and drain. Mix soup, onion, eggs, cheese, and mayonnaise and fold in thoroughly. Layer broccoli and sauce in greased casserole dish. Mix butter and breadcrumbs, and top casserole with breadcrumbs. Bake in 350 degree oven for 20 – 30min.

Yield: 8 servings

Recipes from Our Front Porch CookbookOrder a copy
To purchase Recipes from Our Front Porch, the Hemlock Inn’s cookbook, call (828) 488-2885.

print it

This story was published on Feb 06, 2013

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.