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Ripe Olive Bake

Fondue.Chef's picture
Ingredients
  Frozen broccoli spears 20 Ounce (2 Package)
  Butter 1 Tablespoon
  Bread slices 6 (Day Old)
  Pitted california ripe olives 3⁄4 Cup (12 tbs)
  Shredded american processed cheese 1 Cup (16 tbs)
  Eggs 4
  Milk 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Ground pepper 1⁄8 Teaspoon
  Nutmeg 1 Dash
Directions

Cook broccoli according to package directions only until tender-crisp.
Drain and arrange in 6 individual casseroles.
Butter both sides of bread and cut into cubes and place over broccoli.
Sprinkle with ripe olives cut into wedges and cheese.
Beat eggs with milk and seasonings and pour over casseroles.
Bake in a 350° F.oven 30 minutes or until custard is set.

Recipe Summary

Cuisine: 
American
Method: 
Baked

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