Broccoli puff was a dish made in the 60s or 70s, when Campbells started making their creams of vegetables, like cream of mushroom. They experimented with tons of recipes using the new creams they made, broccoli puff being one of them. My great grandmother found the recipe in a magazine, and my family has kept it ever since.

Ingredients:

• 1 10.6 oz bag broccoli
• 1 can mushroom soup
• 1 cup cheese
• ¼ cup milk
• ¼ cup mayo
• 1 egg, beaten
• 1 tbsp of butter
• ¼ cup of breadcrumbs

Instructions:

1. Cook broccoli according to package directions, but don’t add salt.
2. Mix the soup and cheese.
3. In a separate container, mix the milk, mayonnaise and beaten egg.
4. Slowly mix milk mixture into soup and cheese mix.
5. Lay the broccoli in the bottom of a casserole dish, pour soup mix over the top.
6. Mix melted butter with bread crumbs, then sprinkle over the soup mix.
7. Bake at 350° for 45 minutes. 

Even with a single recipe, this broccoli puff can feed the whole family.