“Cheddar cheese sauce and savory onion rings top colorful broccoli for a dish that's an instant classic.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Stir the soup, milk, black pepper, broccoli and 2/3 cup onions in a 1 1/2-quart casserole.
- Bake at 350 degrees F for 25 minutes or until the mixture is hot and bubbling. Stir.
- Top with the remaining onions. Bake for 5 minutes or until the onions are golden.
Nutrition
Amount Per Serving (6 total)
- Calories
- 396 cal
- 20%
- Fat
- 27.6 g
- 42%
- Carbs
- 31.2 g
- 10%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"I am not a fan of the traditional Green Bean Casserole served during holidays - this is a great alternative. I used fresh broccoli and added fresh mushrooms, good stuff!..." See more"
Heart
"This is an alright recipe. My wife forced me to make it, but I did not follow it religiously. The cheese soup is funky, and bland, so we ended up adding 1c. finely shredded cheddar, 1/2 teas salt, and..." See more 1/2 c more milk. It turned out alright, but would make a better base for a pie w/ some chicken than a stand alone dish. Next time I will find something else."
Sarah Jo
"This was a quick side for Breaded Ranch Chicken. I totally spaced on meal planning for this week and when I plugged in broccoli and cheddar cheese soup into the ingredient search on this site, this is..." See more what I came up with. I made a couple small changes to improve the flavor--I added a half cup of extra sharp white cheddar cheese, onion/garlic powder, a squirt of dijon mustard and a shake of Frank's Hot Sauce. This was SO freaking simple to assemble and it went right in the oven along side the ranch chicken. This was inhaled--even the littlest ate his portion and asked for seconds! I'll make this again with my small adjustments. GREAT pantry side dish."
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