Eggs And Broccoli
|Frozen chopped broccoli||20 Ounce (2 Packages, 10 Ounce Each)|
|Hard-cooked eggs||24 , cut lengthwise into fourths|
|Condensed cheddar cheese soup||22 Ounce (2 Cans, 11 Ounce Each)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Diced pimiento||4 Ounce, drained (2 Jars, 2 Ounce Each)|
|Parsley flakes||2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Dried basil leaves||1⁄2 Teaspoon|
|Onion powder||1⁄4 Teaspoon|
|Red pepper sauce||6 Drop|
|Crushed corn chips/Crushed potato chips||1 1⁄2 Cup (24 tbs)|
Heat oven to 350°.
Rinse broccoli in cold water to separate; drain.
Spread broccoli in ungreased 13 x 9 x 2-inch baking dish; sprinkle with salt.
Arrange eggs, cut sides up, on broccoli.
Mix soup, milk, pimiento, parsley, mustard, basil, onion powder and pepper sauce; heat to boiling.
Pour over eggs.
Sprinkle with chips.
Cook uncovered in oven until hot, 20 to 25 minutes.