|
| Broccoli Bread Bake
One 10 ounce package of frozen broccoli spears
1 beaten egg
One 10 3/4 ounce can of condensed cream of onion soup
1 teaspoon of dried parsley flakes
1/4 teaspoon of dried tarragon, crushed
Dash of pepper
1 package of refrigerated flaky dinner rolls (6)
1/4 cup of milk
1/4 cup of finely chopped celery
|
|
Cook broccoli according to package directions just until tender; drain well. Meanwhile, combine egg, half of soup, then celery, parsley, tarragon and pepper. Separate dinner rolls. Snip each in quarters. Stir dinner rolls into soup mixture. Arrange broccoli spears crosswise in a 10 x 6 x 3-inch baking dish. Spoon soup mixture down center of broccoli. Bake at 350ºF. for 20 to 25 minutes or until rolls are golden brown. In saucepan combine remaining soup and milk. Heat through and serve over baked casserole. Makes 6 servings. |
|
