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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Creamy Cheesy Broccoli Bake Recipe

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This recipe for Creamy Cheesy Broccoli Bake is from Recipes My Mom Taught Me, 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 bunches broccoli, broccoli crowns or broccolini
½ cup water
1 10.5 oz can cream of mushroom or cream of chicken soup
1/3 cup milk (optional)
Lots of cheddar cheese
Salt and pepper, to taste
Directions:
Directions:
Preheat oven to 350° F

Rinse broccoli, and pat dry with paper towels. Chop off crowns, leaving a bit of the stalks attached.

Bring slightly salted ½ cup water to simmer in skillet. Add broccoli and simmer just until it turns a nice, bright green (blanching).

Spray a casserole dish with non-stick spray, and add blanched broccoli. Add salt and pepper to taste, bearing in mind the salt added to the blanching water.

If desired, mix soup and milk, to thin the soup a little. Pour over broccoli, or, if un-thinned, spoon over broccoli, spreading with spatula, then cover with cheddar cheese.

Bake 15 – 20 minutes, until cheese is melted and bubbly, for al dente broccoli, 30 – 45 minutes for soft broccoli.
Personal Notes:
Personal Notes:
I'm not a huge fan of broccoli, but I love it this way.

 

 

 

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