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Ripe Olive Bake

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  Frozen broccoli spears 500 Gram (2 Packages)
  Butter 1 Tablespoon
  Day old bread slices 6
  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

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.

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