Broccoli casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 1/2 lb bunch broccoli | |
| 1 | can | (10 3/4 oz.) cream of mushroom |
| Soup, undiluted | ||
| ½ | cup | Milk |
| 1 | cup | Crushed saltines |
| 1½ | cup | (6 oz.) shredded Cheddar cheese |
Directions
Trim off large leaves of broccoli and cut off stalk about 3" from bottom of floret buds. Cook broccoli, covered, in a small amount of water for 10 to 15 minutes, or until desired tenderness. Drain and cut into pieces. Arrange half of broccoli in a shallow 1½-quart baking dish. Preheat oven to 350 degrees. Combine soup and milk; spread half of soup mixture over broccoli, and sprinkle with half the saltine crumbs and 1 cup cheese. Repeat broccoli, soup mixture, and saltine layers. Bake, uncovered, for 25 minutes; sprinkle with remaining ½ cup cheese, and continue baking 5 minutes.
Note: 4 cups frozen chopped broccoli, cooked according to package directions, may be substituted for fresh.
From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson -