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Creamy Broccoli Bake

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    Source: www.allpastarecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsB2, B3, B9, B12, D
    MineralsCopper, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 lbs. broccoli or 1 med. head cauliflower (about 1/2 lb.), separated into flowerettes

    2. 1 can condensed cream of mushroom soup

    3. 1/4 c. milk

    4. 1/2 c. shredded Cheddar cheese (about 2 oz.)

    5. 1 c. Bisquick baking mix

    6. 1/4 c. firm butter

    Instructions Jump to Ingredients ↑

    1. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook until almost tender, 10 to 12 minutes; drain. Place broccoli in ungreased 1 1/2 quart round casserole.

    2. Heat oven to 400 degrees. Beat soup and milk with hand beater until smooth; pour over broccoli. Sprinkle with cheese. Mix baking mix and butter until crumbly. Sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes.

    3. to 8 servings.

    4. Note: 2 (10 ounce) packages frozen broccoli spears or cauliflower, cooked and drained, can be substituted for the fresh broccoli or cauliflower.

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