Quick and Easy Broccoli Cheese Casserole
Perfect for the nights when you need something quick and easy, this broccoli and cheese casserole dish is made with cheese and cream of mushroom soup.
- Serves: 6 persons
- 12-ounces packages frozen broccoli spears
- ⅓cup slivered almonds (about 2 ounces)
- 8ounces Velveeta cheese
- ¼teaspoon garlic powder
- 11 ½-ounce can condensed cream of mushroom soup
- 11 ½-ounce can condensed cream of chicken soup
- For the Topping:
- 1cup soft breadcrumbs
- 2tablespoons of melted butter
Step 1Gather the ingredients.
Step 2Heat the oven to 375 F. Lightly butter a 2-quart baking dish. Cook broccoli in salted water until barely tender. Drain and place broccoli in the prepared baking dish.
Step 3Sprinkle slivered almonds over the broccoli.
Step 4Combine the cheese, garlic powder, and condensed soups in a saucepan. Place the pan over medium heat and cook, stirring, until the cheese has melted and the mixture is well blended.
Step 5Pour the cheese sauce over broccoli.
Step 6Toss the breadcrumbs with the melted butter.
Step 7Top broccoli cheese casserole with the buttered breadcrumbs and bake in the preheated oven until the casserole is bubbly and the breadcrumb topping is browned.
Step 8Serve and enjoy.