The E-Care group prepares up to a dozen batches of a similar side dish at a time to freeze and deliver to church members. We added cooked rice to make it more substantial, plus a sprinkling of breadcrumbs for a little crunch. Thaw a frozen casserole in the refrigerator before baking.
2/3 cup 2% reduced-fat milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
Combine first 4 ingredients in a large saucepan over medium-high heat; bring to a simmer. Add cheese; stir until melted. Remove from heat; stir in cooked rice and broccoli. Transfer broccoli mixture to an 11 x 7–inch baking dish coated with cooking spray.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Sprinkle broccoli mixture with breadcrumbs. Cover and bake at 350° for 15 minutes. Uncover and bake an additional 15 minutes.
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I made this the first time according to the recipe, and I agree with the other reviewers that it was pretty bland. However, I made it a second time, but I added about 3/4 teaspoon ground mustard and sprinkled monterrey jack cheese on it under the breadcrumbs before putting it in the oven, and I must say, it was much better the second time around.
Added a little more pepper and some garlic but thought this was great. There are lots more veggies than rice and it tricks you into eating lots of broccoli. My 2 year old loved it as well as my husband. Will make again!
I splurged and used really good swiss cheese. I also added a little salt and pepper. The recipe was super quick and easy. I might add onions or sauteed mushroom diced up the next time, double it and freeze one. Nice comfort food option.