You can’t go wrong with broccoli and cheese – it’s a classic combination. With shredded Cheddar cheese and Cream of Mushroom soup forming the saucy base, this recipe is easy, foolproof and delicious. Even better, it can be made ahead. See Recipe Tips to learn how.
cost per recipe: $4.75
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
teaspoons yellow mustard
bag (16 ounces) frozen broccoli cuts, thawed and well drained
cup shredded Cheddar cheese (about 4 ounces)
cup dry bread crumbs
teaspoons butter, melted
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.