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Broccoli Casserole


2 pkgs. (26 oz each) frozen broccoli florets
1 stick butter
3 cups shredded sharp cheddar cheese
1 cup gluten-free mayo
1 can (14oz) gluten-free cream of mushroom soup*
2 eggs, beaten
2 Tablespoons dry minced onions


1. Cook broccoli for 8 minutes in a saucepan of boiling water. Drain.

2. In large bowl add broccoli, butter and 2 cups cheese. Stir.

3. In a seperate bowl mix together mayo, soup, eggs and onion. Add to bowl of broccoli and stir until blended.

4. Add to a greased 11x17 roaster pan and top with remaining 1 cup of cheese.

5. Bake at 350 degrees for about 1 1/2 hours, or until crisp. Can be topped with glueten-free potatoe chips also.

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