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Broccoli & Cheese Casserole

Here's a fabulous side dish that pairs well with almost any entree. Broccoli is mixed with a flavorful cheese sauce, topped with buttered bread crumbs and baked to perfection -- all in less than 45 minutes!

Campbell's Kitchen DECEMBER 2008

  • Yield: 6 servings

Ingredients

  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  • 1/2 cup milk
  • 2 teaspoons yellow mustard
  • 1 bag (16 ounces) frozen broccoli flowerets, thawed
  • 1 cup shredded Cheddar cheese (4 ounces)
  • 1/3 cup dry bread crumbs
  • 2 teaspoons butter, melted

Preparation

Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.

Mix the bread crumbs with the butter in a small bowl and sprinkle over the broccoli mixture.

Bake at 350°F. for 30 minutes or until hot.

Rice Is Nice: Add 2 cups cooked white rice to the broccoli mixture.

Cheese Change-Up: Use mozzarella cheese for Cheddar.

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Broccoli & Cheese Casserole recipe

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