Here's a pretty straightforward casserole recipe from Grandma's files. Enjoy!
Broccoli Puff (V.G.)
2 - 10 oz. pkgs. frozen Broccoli spears
1 can cream of mushroom soup
2 oz (1/2 c) mild cheddar cheese, shredded
1/4 c milk
1/4 c mayonaise
1 egg, beaten
1/4 c bread crumbs - 1 tbsp melted butter
Cook broccoli according to directions, except omit salt. Drain. Place broccoli in large baking dish. Stir soup and cheese. Gradually add milk and mayo and egg to soup mixture - blend well. Pour mixture over broccoli in baking dish. Combine bread crumbs and butter. Bake uncovered 30-45. Makes 6-8 servings.
Chris' Note: I'm sure you're supposed to top the casserole with the bread crumb-butter mixture. Also, the baking time was a bit smeared (this recipe was written in felt-tip pen), but I'm 95% certain it's correct.
