Title: Broccoli Bake
Categories: Vegetable
Yield: 6 Servings

2 pk (10-oz) frozen cut broccoli
1/2 c Chopped onion
1 tb Butter or margarine
1 cn (10.75-oz) condensed cream
-of mushroom soup; undiluted
1/2 ts Dry mustard
1/2 ts Salt
4 Hard-cooked eggs; chopped
1 1/2 c Shredded Cheddar cheese
-(about 6 ounces)
1 cn (2.8-oz) French-fried onions

From: crazy_like_a_fox@prodigy.com (MS KIMBERLY J MENDOZA)

Date: Sun, 19 May 1996 20:25:06, -0500
Source: The Taste of Home Recipe Book, Copyright 1995, Reiman Publications,
Greendale, Wisconsin. Comments: "This tasty side dish is always a big hit
when my family comes for dinner or when I'm hosting a shower or party,"
says Carolyn Griffin of Macon, Georgia. "At Easter, it's a great way to use
up hard-cooked eggs."

Cook broccoli according to package directions; drain and set aside. In a
skillet or saucepan, saute onion in butter until tender. Stir in soup,
mustard and salt; heat until bubbly. In a 1-1/2-quart casserole, arrange
half of broccoli; top with half of the eggs, half of the cheese and half of
the mushroom sauce. Repeat layers. Bake at 350 degrees F. for 20 minutes.
Sprinkle onions on top and bake 5 minutes more.

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