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Egg and Broccoli Casserole Recipe

Egg and Broccoli Casserole Recipe

4 servings



2 packages frozen chopped broccoli, cooked, well drained

4 hard-cooked eggs, thinly sliced

1 cup fat-free sour cream

1/2 cup fat-free mayonnaise

2 tablespoons tarragon vinegar or white wine vinegar

1 1/2 teaspoons dried tarragon leaves

Paprika, as garnish


Arrange broccoli in lightly greased 13 x 9-inch baking dish, top with egg slices. Heat combined sour cream, mayonnaise, vinegar, and tarragon in small saucepan over low heat, stirring until warm, about 4 minutes. Pour over broccoli and eggs, sprinkle with paprika. Bake, uncovered, at 325 degrees, 15 to 20 minutes.

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