Broccoli Casserole
Our kids can't get enough of this easy broccoli casserole recipe.
Ingredients
| 20 | ounces |
broccoli florets
2 - 10 ounces packages, or 1 pound fresh |
* |
| 2 | ounces |
almonds
one small package |
* |
| 1 | cup |
cheddar cheese
shredded |
* |
| 10 ½ | ounces |
cream of mushroom soup
one can |
|
| 10 ½ | ounces |
soup, cream of chicken
one can |
|
| 1 | cup |
bread crumbs
buttered |
* |
Directions
My grandmother used to make this easy casserole recipe every Thanksgiving when I was a kid. We children loved it and never seemed to get enough! It was our favorite Thanksgiving vegetable.
If you have kids or have some coming to visit as guests any time of the year, I guarantee that they will gobble up (and enjoy) this veggie side dish! Even though we seldom cook with canned soups, I will still make this tasty broccoli casserole every holiday season. It goes very well with holiday ham and scalloped potatoes.
How to make brocolli casserole
Cook the broccoli in salted water until barely tender. Drain and place in baking dish .
Sprinkle with almonds. Heat the soups in a saucepan, add shredded cheese. Heat through until cheese is melted and pour over broccoli.
Bake at 375℉ (190℃) until bubbly, about 30 minutes or so.
Before serving, top with bread crumbs, cubed bread, whirled to crumbs in a food processor or blender, then tossed in melted butter in skillet) and return to the oven until crumbs crispy and browned.
Nutrition Facts
Serving Size 76g (2.7 oz)
