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Broccoli Bread Bake
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1 (10 oz.) pkg. frozen broccoli spears
1 beaten egg
1 (10 3/4 oz.) can condensed cream of
onion soup
1 tsp. dried parsley flakes
1/4 tsp. dried tarragon, crushed
Dash of pepper
1 pkg. refrigerated flaky dinner
rolls (6)
1/4 c. milk
1/4 c. finely chopped celery
Cook broccoli according to package directions just until tender; drain well. Meanwhile, combine egg, half of soup, then celery, parsley, tarragon and pepper. Separate dinner rolls. Snip each in quarters. Stir dinner rolls into soup mixture. Arrange broccoli spears crosswise in a 10 x 6 x 3-inch baking dish. Spoon soup mixture down center of broccoli. Bake at 350 degrees for 20 to 25 minutes or until rolls are golden brown. In saucepan combine remaining soup and milk. Heat through and serve over baked casserole. Makes 6 servings.
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