1 can cream of mushroom soup
1 cup (8 oz.) sour cream
1-1/2 cups (6 oz.) shredded sharp cheddar cheese, divided
1 can (6 oz.) french-fried onions, divided
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| BROCCOLI CASSEROLE | |||
| Yields 6-8 servings | |||
| 2 pkg. (16 oz. each) frozen broccoli florets 1 can cream of mushroom soup 1 cup (8 oz.) sour cream 1-1/2 cups (6 oz.) shredded sharp cheddar cheese, divided 1 can (6 oz.) french-fried onions, divided |
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| Cook broccoli according to package directions; drain well. In a large saucepan, combine the soup, sour cream, 1 cup cheese and 1-1/4 cups onions. Cook over medium heat for 4-5 minutes or until heated through. Stir in the broccoli. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 325 for 25-30 minutes or until bubbly. Sprinkle with the remaining cheese and onions. Bake 10-15 minutes longer or until cheese is melted. | |||