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Vigo broccoli cheese casserole recipe

Vigo broccoli cheese casserole recipe

Ingredients

  • 2 packages (16 ounces each) frozen broccoli florets
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups shredded sharp cheddar cheese, divided
  • 1 can (6 ounces) french-fried onions, divided

Directions

  1. Preheat oven to 325. Prepare broccoli based on package directions drain well.
  2. Inside a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions prepare and stir over medium heat until blended and heated through, 4-a few minutes. Stir in broccoli. Transfer to some greased 2-qt. baking dish.
  3. Bake, uncovered, until bubbly, 25-half an hour. Sprinkle using the remaining cheese and onions. Bake until cheese is melted, 10-fifteen minutes. Yield: 8 servings.

Initially printed as Broccoli Casserole in Quick Cooking November/December 2005, p15

Dietary Details

3/4 cup: 359 calories, 26g fat (11g saturated fats), 30mg cholesterol, 641mg sodium, 19g carb (4g sugars, 3g fiber), 8g protein.

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