A member of the cabbage family and a
close relative of cauliflower, broccoli packs more nutrients than any other
vegetable. Broccoli contains large amounts of vitamin C and beta carotene which
are important antioxidants.
In the United States, broccoli has become the most favored cruciferous vegetable
(cauliflower, Brussels Sprouts, and all forms of cabbage). Researchers have
concluded that broccoli and other cruciferous vegetables should be included in
the diet several times a week.
Broccoli and Stuffing Casserole
2 lbs. fresh broccoli florets
2 eggs, beaten
1 onion, chopped
1 (10.75 oz.) can condensed cream of mushroom soup
1/2 C. mayonnaise
10 oz. dry bread stuffing mix
1/2 C. butter, melted
1 C. shredded Cheddar cheese
Preheat oven to 350°F. Lightly grease a 9 x 13 inch baking dish. Cook broccoli
in a large pot of salted boiling water until just slightly tender. Drain. In a
large bowl, combine eggs, onion, mushroom soup and mayonnaise.
Place a layer of broccoli in the prepared baking dish. Pour mayonnaise sauce
over broccoli. Spread stuffing mix over sauce. Drizzle butter over stuffing; top
with cheese. Bake 30 minutes.
Makes 12 to 15 servings.