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Broccoli & Cheese Casserole

Broccoli & Cheese Casserole

4.12
(52)

Here's a fabulous side dish that pairs well with almost any entrée.  Broccoli is mixed with a flavorful cheese sauce, topped with buttered bread crumbs and baked to perfection.

serves 6 people

Ingredients

cost per recipe: $4.18

The price is determined by the national average.

  • 1

    can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1/2

    cup milk

  • 2

    teaspoons yellow mustard

  • 1

    bag (16 ounces) frozen broccoli cuts, thawed and well drained

  • 1

    cup shredded Cheddar cheese(about 4 ounces)

  • 1/3

    cup dry bread crumbs

  • 2

    teaspoons butter, melted

view nutrition info

How to Make It

Heat the oven to 350°F.  Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl.  Sprinkle the crumb mixture over the broccoli mixture. Bake for 30 minutes or until the broccoli is tender.  Let stand for 5 minutes before serving.
Step 1

Heat the oven to 350°F.  Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.

Step 2

Stir the bread crumbs and butter in a small bowl.  Sprinkle the crumb mixture over the broccoli mixture.

Step 3

Bake for 30 minutes or until the broccoli is tender.  Let stand for 5 minutes before serving.

Recipe Tips

  • Alternate Preparation: Add 2 cups cooked white rice to the broccoli mixture before baking.
  • Flavor Variation: Substitute mozzarella cheese for the Cheddar.
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Made With
Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

BUY NOW
Campbell's® Condensed Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup

BUY NOW

Ratings & Reviews

(52)
  • fairwaydreams

    December 11, 2008

    Broccoli & Cheese Casserole

    i have made it twice now. First took to Thanksgiving, i made it with broccoli and cauliflower and used mozz cheese .. and topped with the frenchs fried onions...it was a hit! I made it again and also used both broccoli and cauliflower, 2 cans mushroom soup, couple good squirts of ranch, rice and cheddar cheese! It was so good! I put in a 13x9 pan and baked it with tin foil on it for 20 min then put french fried onions on top for about 10-15 more min. .. it is delish .and im making it again this week! very good either way.

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  • A O.

    December 26, 2016

    Did not work for us

    I made this as a side dish for Christmas dinner and followed the recipe EXACT - no alterations, whatsoever, and my family hated it. It tasted overwhelmingly of yellow mustard, so much so, that my 5 year old who puts mustard on everything, said it had too much mustard in it. Other than that, it was unbelievably bland, which is sad, because broccoli is so versatile. I will not be making this again.

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  • Nikita123

    October 30, 2015

    Very tasty

    It was a tasty dish.

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  • Candace L.

    October 23, 2014

    Being made for 40 years

    My friends and I have been making this casserole for 40 years. NO Mustard, yes 2 eggs, not milk but evaporated milk and mayonnaise. It can be prepared the day before and heated up the next day for eating. It's much loved by the entire family. Topping of course is the butter and bread crumbs sprinkle on the top. Thank you Campbell's soup. Amazing.

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  • Sherri E.

    April 21, 2014

    Easy and Delicious with a tweak!

    I made this and it was so good! I did tweak it per another person's review so it wouldn't be runny. Mine was perfect. I added 1 egg, and 2 Tbs of Mayo. I left out the Yellow Mustard. I also added salt and pepper to the mixture. Instead of dry bread crumbs I used garlic flavored croutons by crushing them and using 1/3 cup of them in the 2 Tbs of butter called for.

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