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Broccoli and Poblano Pepper Casserole Recipe

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This recipe for Broccoli and Poblano Pepper Casserole is from Kirn Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. frozen broccoli florets
1 poblano pepper
2 cans cream of mushroom soup
2 cups sour cream
Directions:
Directions:
Preheat the oven to 350.

Defrost the broccoli in colander.

Place the poblano pepper on skewer and place over stove burner, turning frequently until the skin is blackened and blistered all around. Remove from heat and seal in a plastic bag. The steam will cause the skin to fall off the pepper. Use a wet paper towel to rub off the charred skin. Take out the seeds and ribs, and cut it in medium pieces.

In a large bowl, mix all ingredients. Pour in a lightly greased baking dish and back for 30 minutes or until hot and bubbly.

 

 

 

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