Recipe 1439 -Broccoli and Cheddar Cheese Casserole
Recipe 1439 -Broccoli and Cheddar Cheese Casserole
(by Aunt Janie [McNevich] Baranowski)
1 - 10.75oz. can Campbell's condensed cream of mushroom soup
1/2 cup milk
2 tsp. French's yellow mustard
1lb. frozen or fresh broccoli (if frozen, thawed and drained)
1 cup shredded cheddar cheese
2 slices buttered bread (cut into bite sized pieces)
If using fresh broccoli, cook it with water and 1 tsp. salt until crisp
tender, then drain. In a bowl add mushroom soup, milk and mustard--
stir until mixed. Add shredded cheese--stir. Add broccoli--stir gently.
Spray a 2qt. casserole dish with Pam--pour the mixture into the
greased casserole dish. Spread buttered bread pieces on top. Bake at
350 degrees for 30-40 minutes or until broccoli is tender.
Continue to:
Other Recipes:
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- 1467 - Sour Cream Frosting
- 1499 - Walnut Bundt Cake
- 1332 - Grilled Scalloped Potatoes
- 1324 - Shrimp Soup Casserole
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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