Ingredients
- 2 (10-oz.) pkgs. of frozen chopped broccoli
- 1 c. mayonnaise
- 1 (10 1/2-oz.) can cream of mushroom soup
- 1 egg, beaten
- 1/4 c. Dorothy Lynch Home Style
- 1/2 c. grated sharp cheddar cheese
- 3/4 c. Ritz cracker crumbs
- Butter (or margarine)
- Prep time: 15 Minutes
- Cook time: 45 Minutes
- Serves: 8
The Method
- Put frozen broccoli into a small amount of water and bring to a boil.
- Turn off the heat and let sit covered while preparing the rest of the dish.
- Combine the rest of the ingredients, except crumbs and butter.
- Drain the broccoli well and add to the mixture, folding in lightly.
- Put into a casserole dish that is greased and then top with the cracker crumbs and dot with butter.
- Bake at 350 degrees for 45 minutes.
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
