Broccoli Cheese Casserole

Broccoli, a Spring vegetable, is perfect as an ingredient for a casserole. Cut up the broccoli into small pieces, rinse and drain with a colander. Here there are three broccoli crowns which were on sale at the supermarket, so there was not much waste with large stems.trash. Place in a loosely covered glass bowl, with some water, and cook in the microwave until tender. Drain broccoli.Chop a medium onion in a large wooden bowl with the mezzaluna. Add the cooked broccoli to the bowl and continue chopping a while.Add two cups of shredded cheddar cheese, which you can purchase already shredded. Buy a large bag and store left over cheese in the freezer.For three broccoli crowns, add six eggs,one cup of mayonnaise,
and one can of condensed cream of mushroom soup.Mix everything together well, until all ingredients are blended.For a crunchy topping, sprinkle with flavored, prepared stuffing mix. No need to add extra salt because the soup, mayonnaise, and the stuffing mix have enough.Bake at 350 degrees F. for 45 minutes to 1 hour, depending upon the amount of broccoli that you started with. Ingredients may be customized according to your taste. This recipe has been made at the Jarvis House for over thirty years. Kids who grow up with this casserole, grow up loving broccoli, and it is a great vegetarian meal. It can be made ahead, frozen, and defrosted later. It travels well.