How to Make Broccoli CasseroleAlthough one-pot meals have been around for decades, learning how to make broccoli casserole will provide you with one of the most familiar American versions to date.
Cooking in earthenware containers has been common around the world for centuries, but Americans updated the method in the 20th century with the introduction of various lightweight metals and flameproof glass. Casseroles have remained popular because they're affordable, they can serve a large number of people (especially at potlucks and holidays) and they're easy clean up.
Many casseroles--particularly in the Midwest and South--contain condensed soups. The convenience product is a quick and easy way to thicken the dish without making a "roux" (a cooked mixture of wheat flour and fat plus liquid). Cream of mushroom is one of the most common soups added; cream of celery and cream of chicken are also near the top of the list.
The star ingredient in broccoli casserole is, of course, broccoli. Thawed frozen broccoli is the easiest route; fresh broccoli florets can be used as long as they're blanched in boiling salted water prior to assembling the casserole.
-Hi, everyone. I'm Judith. Well today, I'll be showing you how to make a Broccoli and Cheese Casserole, a fantastic side dish to any entree. SO, what you'll need for this is 1 can of condensed cream of mushroom soup; 1/2 cup of milk; 2 teaspoons of yellow mustard; 1 bag of frozen broccoli flowerets, thawed; 1 cup of shredded Cheddar cheese; 1/3 cup of dry bread crumbs; and, 2 teaspoons of butter, melted. So, first things first, let's preheat our oven to 350-degrees Fahrenheit. Now, very easy, all we're going to do is combine our cream of mushroom soup, our broccoli flowerets (also, you can get them fresh or frozen depending on how you like them), our milk and our cheese and mustard all in the same bowl. Just give that a nice mix up. Get all those ingredients in together. And, very, very simple, we're just going to pop this into a casserole dish with about 1-1/2 quart casserole dish. All right, so once all that is in, we are just going to put all that mixture into our casserole dish like so. And as I said, great side dish or potluck dish or something, you know, to bring along to Thanksgiving. It really, really works nicely. So, once that is in there, we're then just going to mix up our bread crumbs with our-- bread crumb to the butter. So, in goes the bread crumbs with the melted butter. Let's do that. Give that a little stir. And, that is just going to go on top of our casserole dish. That's going to give it a nice crunch with a different texture for the casserole. So, once that is all on there, we can put that in the oven for 30 minutes at 350-degrees Fahrenheit. So, our casserole is ready. It has come out of the oven. It's been in there for 30 minutes hot and bubbling with a lovely golden crust on the top from those bread crumbs. And, that is ready to serve up now. A really great dish to bring out a potluck Thanksgiving or just as a side dish with your main entree. That's how you make a Broccoli and Cheese Casserole.
What You'll Need
- 1 10 3/4 ounce can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1/2 cup milk
- 2 teaspoons yellow mustard
- 1 16 ounce bag frozen broccoli florets, thawed
- 1 cup shredded Cheddar cheese (4 ounces)
- 1/3 cup dry bread crumbs
- 2 teaspoons butter, melted
Step By Step
Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.
Stir the bread crumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli mixture.
Bake at 350 degrees F. for 30 minutes or until the mixture is hot and bubbling.
Rice Is Nice: Add 2 cups cooked white rice to the broccoli mixture before baking.
Cheese Change-Up: Substitute mozzarella cheese for the Cheddar.