From the kitchen of Martha Dean in Roanoke, Virginia, comes this recipe for Broccoli Casserole that “even broccoli haters will eat”.

I have served this at holiday dinners for many years – Martha Dean

2 pkg. frozen broccoli
2 cans cream of mushroom soup
2 hard boiled eggs, chopped
2 TBS butter
1 cup Pepperidge Farm dressing mix

Cook broccoli in 1/2 cup salted water for 5 minutes. After it comes to a boil, add butter, eggs, soup and dressing mix. Pour into 9×13 baking dish. Top with parmesan cheese and paprika (optional). Bake at 375 degree oven for 30 minutes. Serves 8; cut in half to serve 4.

The Finished Product (from Martha Dean)