Broccoli and Cheese Casserole
This creamy broccoli and cheese casserole is pure comfort food. Tender broccoli is mixed with shredded cheese, cream of mushroom soup, and sour cream, then topped with crispy French fried onions and baked until bubbly and golden.
Equipment
- 1 large sauce pan
- 1 2 quart casserole dish
Ingredients
- 1 can condensed cream of mushroom soup undiluted
- 1 cup sour cream
- 2 cups shredded medium cheddar cheese not pre-shredded
- 1 can crispy French fried onions, divided 6 ounce can
- 32 ounces frozen (thawed) or use fresh steamed broccoli florets
Instructions
- Preheat oven to 325℉. Spray casserole dish with non-stick spray and set aside.
- Combine soup, sour cream, 1 cup of the shredded cheese and 1 ¼ cup of the crispy onions in a large saucepan. Heat over medium, stirring until well blended and heated through. Add broccoli florets and stir until well coated with creamy mixture.
- Transfer to prepared casserole dish; bake, uncovered, until bubbling, about 25 to 30 minutes. Remove from oven and sprinkle remaining cheese and crispy onions over the top. Return to oven and bake until cheese is melted; approximately 10 to 15 minutes. Remove from oven and let stand 5 to 10 minutes before serving.
Notes
Freezing is not recommended. Store leftovers, tightly covered, in the refrigerator for up to 2 days.
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https://www.redcottagechronicles.com/taste-of-home-tuesday/taste-of-home-tuesday-cheesy-broccoli-casserole/