Broccoli casserole

6 servings

Ingredients

Quantity Ingredient
1 1/2 lb bunch broccoli
1 can (10 3/4 oz.) cream of mushroom
Soup, undiluted
½ cup Milk
1 cup Crushed saltines
1½ cup (6 oz.) shredded Cheddar cheese

Directions

Trim off large leaves of broccoli and cut off stalk about 3" from bottom of floret buds. Cook broccoli, covered, in a small amount of water for 10 to 15 minutes, or until desired tenderness. Drain and cut into pieces. Arrange half of broccoli in a shallow 1½-quart baking dish. Preheat oven to 350 degrees. Combine soup and milk; spread half of soup mixture over broccoli, and sprinkle with half the saltine crumbs and 1 cup cheese. Repeat broccoli, soup mixture, and saltine layers. Bake, uncovered, for 25 minutes; sprinkle with remaining ½ cup cheese, and continue baking 5 minutes.

Note: 4 cups frozen chopped broccoli, cooked according to package directions, may be substituted for fresh.

From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson -

Related recipes