Broccoli Casserole (french-fried onions)

Photo: psfreeman

From Elaine Hubbard: Pocono Lake, Pennsylvania. Recipe published in Quick Cooking November/December 2005.

Yield: 8 servings
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Ingredients

  • 2 16-ounce package(s) frozen broccoli florets
  • 1 10 3/4-ounce can(s) condensed cream of mushroom soup, undiluted
  • 1 cup(s) (8 ounces) sour cream
  • 1 1/2 cup(s) (6 ounces) shredded sharp cheddar cheese, divided
  • 1 6-ounce can(s) french-fried onions, divided

Preparation

  1. • Cook broccoli according to package directions; drain well. In a large saucepan, combine the soup, sour cream, 1 cup cheese and 1-1/4 cups onions. Cook over medium heat for 4-5 minutes or until heated through. Stir in the broccoli.
  2. • Pour into a greased 2-qt. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until bubbly. Sprinkle with the remaining cheese and onions. Bake 10-15 minutes longer or until cheese is melted. Yield: 6-8 servings.


February 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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