BROCCOLI SOUFFLE
2 pkgs. frozen chopped broccoli (2 lbs.)
1 can cream of celery soup (undiluted)
1 c. real mayonnaise
3 tbsp. grated onion
2 eggs, beaten
1 c. grated cheddar cheese
Ritz crackers
1 stick melted margarine
Cook broccoli; drain and cool. Mix soup, mayonnaise, onion, egg, and
cheese and add to cooled broccoli. Put in a lightly greased 3 1/2-quart
crockery cooker. Mix 1 stack Ritz or buttery crackers (crushed) with
margarine or butter. Put on top. Cook on high for 2 to 3 hours.
2 pkgs. frozen chopped broccoli (2 lbs.)
1 can cream of celery soup (undiluted)
1 c. real mayonnaise
3 tbsp. grated onion
2 eggs, beaten
1 c. grated cheddar cheese
Ritz crackers
1 stick melted margarine
Cook broccoli; drain and cool. Mix soup, mayonnaise, onion, egg, and
cheese and add to cooled broccoli. Put in a lightly greased 3 1/2-quart
crockery cooker. Mix 1 stack Ritz or buttery crackers (crushed) with
margarine or butter. Put on top. Cook on high for 2 to 3 hours.
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