Broccoli & Cheese Casserole
You can’t go wrong with broccoli and cheese – it’s a classic combination. With shredded Cheddar cheese and Cream of Mushroom soup forming the saucy base, this recipe is easy, foolproof and delicious. Even better, it can be made ahead. See Recipe Tips to learn how.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup milk
2 teaspoons yellow mustard
1 bag (16 ounces) frozen broccoli cuts, thawed and well drained
1 cup shredded Cheddar cheese (about 4 ounces)
0.333 cup dry bread crumbs
2 teaspoons butter, melted
0.5 cup milk
2 teaspoons yellow mustard
1 bag (16 ounces) frozen broccoli cuts, thawed and well drained
1 cup shredded Cheddar cheese (about 4 ounces)
0.333 cup dry bread crumbs
2 teaspoons butter, melted
Instructions
Heat the oven to 350°F. Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.
Stir the bread crumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli mixture.
Bake for 30 minutes or until the broccoli is tender. Let stand for 5 minutes before serving.
Stir the bread crumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli mixture.
Bake for 30 minutes or until the broccoli is tender. Let stand for 5 minutes before serving.
Broccoli & Cheese Casserole
You can’t go wrong with broccoli and cheese – it’s a classic combination. With shredded Cheddar cheese and Cream of Mushroom soup forming the saucy base, this recipe is easy, fo...
Directions
Print
Heat the oven to 350°F. Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.
Stir the bread crumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli mixture.
Bake for 30 minutes or until the broccoli is tender. Let stand for 5 minutes before serving.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup milk
2 teaspoons yellow mustard
1 bag (16 ounces) frozen broccoli cuts, thawed and well drained
1 cup shredded Cheddar cheese (about 4 ounces)
0.333 cup dry bread crumbs
2 teaspoons butter, melted
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