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Recipe for family meals :

Broccoli and Stuffing Casserole

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"This recipe is great for vegetarians or for anyone who loves rich meat-free stuffing".


2 pounds fresh broccoli florets
2 eggs, beaten
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup mayonnaise
10 ounces dry bread stuffing mix
1/2 cup butter, melted
1 cup shredded Cheddar cheese

  • Preheat oven to 350ºF (175ºC).
  • Lightly grease a 9 x 13 inch baking dish.
  • Cook broccoli in a large pot of salted boiling water until just slightly tender. Drain.
  • In a large bowl, combine eggs, onion, mushroom soup and mayonnaise.
  • Place a layer of broccoli in the prepared baking dish.
  • Pour mayonnaise sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter or margarine over all and top with shredded cheese.
  • Bake for 30 minutes.

Makes 12 to 15 servings

Martin James