Broccoli and Pea Casserole

Hazel's Hot Dish Recipe of the Week

Broccoli and Pea Casserole

I prepared this for April Scott and Randy Wayne, the two young Hollywood actors starring in the prequel to The Dukes of Hazzard, along with Cowboy Troy, on CMT’s Southern Fried Flicks.

It brought smiles and second helpings — especially by the crew.

2 packages frozen broccoli
1 15-ounce can peas, drained
1 can cream of chicken soup
1 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated sharp cheddar cheese
2 eggs, beaten
1 onion chopped
1/2 cup cracker crumbs

Preheat oven to 350°.

Cook broccoli using package directions. Place half the broccoli in a 2-quart buttered casserole. Cover with drained peas. Combine soup, mayo, salt, pepper, cheese, beaten eggs and onion in a bowl. Mix well. Layer half the soup mixture, remaining broccoli, then remaining soup mixture over peas. Sprinkle cracker crumbs over the top. Bake in a preheated oven for 30 minutes at 350°.