Broccoli is topped with
an easy cheddar cheese sauce and buttery bread cubes and baked.
Broccoli
Au Gratin
- 2 (10-ounce) packages
frozen cut broccoli or broccoli spears
1 (10 3/4-ounce) can creamy chicken mushroom soup
1 (8-ounce) carton sour cream
1 cup (4 ounces) shredded Wisconsin medium cheddar cheese
2 tablespoons chopped onion
3 slices white bread, cut into 1-inch
cubes
2 tablespoons butter, melted
- Cook broccoli according to package directions;
drain. Arrange broccoli in a buttered 10 x 6 x 2 inch baking
dish.
- In a medium mixing bowl combine soup,
sour cream, cheddar cheese, and chopped onion. Spoon over the
broccoli.
- In a small bowl, combine bread cubes and
butter; toss to coat. Sprinkle over soup mixture in baking dish.
- Bake at 350°F (175°C) for 20 to
25 minutes or until heated through.
Makes 8 servings.
Microwave Directions: Place broccoli in
a 10x6x2 inch baking dish. Cover and microwave on high for 4
to 5 minutes; stir cut broccoli or rearrange spears. Add onion;
microwave, covered, on high for 5 to 7 minutes or until vegetables
are tender. Drain. Combine soup, sour cream, and cheese; spoon
over broccoli. Microwave, uncovered, on high for 8 minutes, turning
once. Sprinkle with 1 cup plain croutons. Microwave, uncovered,
on high 1 to 2 minutes more or until heated through.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.