Cheesy Cheddar Broccoli Casserole
Ingredients:
2 packages (16 ounces each) frozen broccoli florets
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
1 can (6 ounces) French-fried onions, divided
2 packages (16 ounces each) frozen broccoli florets
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
1 can (6 ounces) French-fried onions, divided
Directions:
Preheat oven to 325°. Cook broccoli according to package directions; drain well.
Preheat oven to 325°. Cook broccoli according to package directions; drain well.
In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions. Cook over medium heat 4-5 minutes or until heated through. Stir in the broccoli.
Pour into a greased 2-qt. baking dish. Bake, uncovered, 25-30 minutes or until bubbly.
Sprinkle with the remaining cheese and onions. Bake 10-15 minutes longer or until cheese is melted.
Yield: 6-8 servings.
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