Campbell's Kitchen Broccoli and Cheese Casserole

30 Reviews

Prep: 5 min
Cook: 30 min
Ready In: 35 min

“Serve this creamy broccoli and cheese casserole as a side dish or a vegetarian main course.” - by Campbell's Kitchen

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
2 teaspoons yellow mustard
1 (16 ounce) package frozen broccoli flowerets, thawed
1 cup shredded Cheddar cheese
1/3 cup dry bread crumbs
2 teaspoons butter, melted

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Metric US

Original recipe yields 6 servings

Directions

Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.
Mix the bread crumbs with the butter in a small bowl and sprinkle over the broccoli mixture.
Bake at 350 degrees F for 30 minutes or until hot.

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Reviews (30)

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107

vwbug7

Oct. 30, 2008

"This is a very tasty and easy side dish! Just a tip, I find this recipe to be much better if you leave out the milk and the mustard, and mix in a little garlic powder, paprika and fresh ground black ..." See morepepper, along with a handful of grated parmesan cheese. I used Tex Mex cheese on top, which is a combination of chedder and jack. Omitting the milk makes it much less soupy. It will also firm up more if you let it sit for at least 10 minutes before serving. "

AJOYFULHEART

Nov. 24, 2007

"I was VERY happy with this recipe...the broccoli came out nice and tender :) I think I will add extra cheddar, next time...we love cheese ;) For the person who had a bad experience with this recipe,..." See more you said you doubled it...did you allow extra cooking time too? Using raw broccoli or not baking it long enough are the only reasons I can think of for your broccoli to be tough :("