This recipe goes back to when my husband, Clayton, and I built our house here in Paducah. We bought a lot of our furniture at Rust and Martin in Cape Girardeau at that time, and we got a cookbook as a gift. I've been using this same broccoli casserole (sometimes with English peas, sometimes not) for all these many years. Whenever I go to my daughter-in-law's house any special occasion, this is the casserole I take. Oh, and my family also begs for my famous Chex Mix!
Broccoli Pea Casserole
2 pkg frozen chopped broccoli
1 pkg frozen peas
1 cup grated cheddar cheese
1 can cream of mushroom soup
1 med onion, chopped
1 cup mayonnaise
2 eggs, beaten
1 tsp salt
½ cup crushed Ritz crackers
Cook and drain broccoli and peas. Combine cheese, soup and next 4 ingredients. Into a greased 9×13 pan, layer the peas and ½ the broccoli, ½ soup mixture, the rest of the broccoli, the rest of the soup mixture and top with the crushed crackers. Bake at 350 for 45 minutes.
