Storm the Cassoulet

Campbell’s Kitchen Broccoli and Cheese Casserole

on March 2, 2012

Ingredients

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

 Method

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: