Storm the Cassoulet

Campbell’s Kitchen Broccoli and Cheese Casserole

on March 2, 2012


1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)

1/2 cup milk

2 teaspoons yellow mustard

1 (16 ounce) package frozen broccoli flowerets, thawed

1 cup shredded Cheddar cheese

1/3 cup dry bread crumbs

2 teaspoons butter, melted


Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.

Mix the bread crumbs with the butter in a small bowl and sprinkle over the broccoli mixture.

Bake at 350 degrees F for 30 minutes or until hot.


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