This dish was always a fan favorite amongst my nieces and nephew, I made both these vegetable dishes and they love them, so do I! These came from my terrific “cousin-in-law” Laurie. Laurie’s the best; I get a kick out of the work that Laurie and her daughter Alyx, who I adore, put into decorating for any holiday.

You’ll see 200 – 300 bunnies around Easter, hundreds of scary creatures around Halloween and Christmas; forget about it, it looks like Santa’s East Coast workshop. Laurie made this dish at a holiday dinner I attended and just I just loved it. I make it a part of my Thanksgiving side dishes every year but it would also go great with steak, pork and chicken. This is very easy to make too!


2 – 10 oz Packages Chopped Broccoli

1 can – Cream of Mushroom Soup

½ cup – Hellmann's Mayonnaise

1 Egg

1 Small Onion, Grated

1 cup – Grated Sharp Cheese

1 package – Pepperidge Farm Seasoned Stuffing

½ cup – Butter

How to put it together:

Cook broccoli keeping it al dente', drain. Beat egg lightly. Then put into 3 quart casserole. Combine soup, mayonnaise, onion and cheese then mix. Toss stuffing with melted butter, spoon over Broccoli. Bake at 350 degrees for 30 minutes.