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Broccoli & Cheese Casserole

  • prep time: 10 min
  • total time: 40 min
  • serves: 6 people
  • calories: 175 1 serving
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Ingredients

  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
  • 1/2 cup milk
  • 1 teaspoon Dijon-style mustard
  • 1 cup shredded Cheddar cheese (about 4 ounces)
  • 4 cups fresh or thawed frozen broccoli florets (about 12 ounces)
  • 1/4 cup plain dry bread crumbs
  • 1 tablespoon butter, melted
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Ingredients

  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
  • 1/2 cup milk
  • 1 teaspoon Dijon-style mustard
  • 1 cup shredded Cheddar cheese (about 4 ounces)
  • 4 cups fresh or thawed frozen broccoli florets (about 12 ounces)
  • 1/4 cup plain dry bread crumbs
  • 1 tablespoon butter, melted
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Instructions
Step 1

Heat the oven to 350°F.  While the oven is heating, stir the soup, milk, mustard and cheese in a 1 1/2-quart casserole.  Add the broccoli and stir to coat.  Season with salt and pepper.

Step 2

Stir the bread crumbs and butter in a small bowl.  Sprinkle the crumb mixture over the broccoli mixture.

Step 3

Bake for 30 minutes or until the broccoli is tender.

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Even picky eaters can't deny the dynamic duo of broccoli and cheese!  This Broccoli & Cheese Casserole recipe is a classic dump-and-bake dish that you can prep in minutes (it takes longer to heat the oven!) and uses ingredients you have on-hand.  The condensed cream of mushroom melts with the Cheddar cheese and a little mustard into a rich and creamy cheese sauce that coats the broccoli perfectly under a buttered bread crumb topping.  Don't skip the mustard- it adds the perfect little flavor pop!  And if you have leftover cooked rice, you can stir that in, too- see the tip below for how.  Broccoli & Cheese Casserole is veggie comfort food!

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Ingredients

  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
  • 1/2 cup milk
  • 1 teaspoon Dijon-style mustard
  • 1 cup shredded Cheddar cheese (about 4 ounces)
  • 4 cups fresh or thawed frozen broccoli florets (about 12 ounces)
  • 1/4 cup plain dry bread crumbs
  • 1 tablespoon butter, melted

Instructions

  • Tips

    • Have some leftover cooked rice on your hands?  You can stir in up to 2 cups cooked white rice before baking.
    • Don't have Cheddar cheese?  Try shredded mozzarella or Monterey Jack or a shredded cheese blend instead!
    • Want to prep ahead and eat later?  Assemble as directed but do not bake.  Cover and refrigerate for up to 24 hours.  To bake, heat the oven to 350°F.  Bake, uncovered, for 35 minutes or until the broccoli is tender.

  • Step 1

    Heat the oven to 350°F.  While the oven is heating, stir the soup, milk, mustard and cheese in a 1 1/2-quart casserole.  Add the broccoli and stir to coat.  Season with salt and pepper.

  • Step 2

    Stir the bread crumbs and butter in a small bowl.  Sprinkle the crumb mixture over the broccoli mixture.

  • Step 3

    Bake for 30 minutes or until the broccoli is tender.

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Calories 175
Total Fat 12 g
Sat. Fat 6 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 562 mg
Total Carb 11 g
Dietary Fiber 0 g
Sugar 2 g
Added Sugars 0 g
Protein 8 g
Vitamin D 2 %DV
Calcium 14 %DV
Iron 4 %DV
Potassium 5 %DV
Calories 159
Total Fat 10 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 514 mg
Total Carb 11 g
Dietary Fiber 0 g
Sugar 0 g
Added Sugars 0 g
Protein 7 g
Vitamin D 2 %DV
Calcium 19 %DV
Iron 4 %DV
Potassium 5 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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