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Italian Broccoli Casserole


Two 10 ounce packages of frozen cut broccoli
2 eggs, beaten
1 can condensed Cheddar cheese soup
1/2 teaspoon of dried oregano, crushed
One 8 ounce can of stewed tomatoes, cut up
3 tablespoons of grated Parmesan cheese


Cook frozen broccoli in unsalted boiling water, 5-7 minutes or until broccoli is tender; drain well. Combine eggs, Cheddar cheese soup and crushed oregano. Stir in stewed tomatoes and cooked broccoli. Turn the vegetable cheese mixture into a 10 x 6 x 2 inch baking dish; sprinkle with the Parmesan cheese. Bake the casserole, uncovered in 350°F. oven for about 30 minutes or until heated completely through. Makes 6-8 servings.

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