AuthorRetroRuth
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From the General Mills Test Kitchen

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 1 ½ lbs broccoli or cauliflower, separated into flowerets
 1 can condensed cream of mushroom soup
 ¼ cup milk
 ½ cup shredded Cheddar cheese (about 2 oz)
 1 cup Bisquick baking mix
 ¼ cup firm margarine or butter
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 stems are almost tender, 10 to 12 minutes; drain. Place broccoli in ungreased 1 ½ 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 margarine until crumbly; sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes.
Yield: 6 to 8 servings

Ingredients

 1 ½ lbs broccoli or cauliflower, separated into flowerets
 1 can condensed cream of mushroom soup
 ¼ cup milk
 ½ cup shredded Cheddar cheese (about 2 oz)
 1 cup Bisquick baking mix
 ¼ cup firm margarine or butter

Directions

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 stems are almost tender, 10 to 12 minutes; drain. Place broccoli in ungreased 1 ½ 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 margarine until crumbly; sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes.
Yield: 6 to 8 servings

Notes

Creamy Broccoli Bake

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