Broccoli Au Gratin
Baked broccoli in an easy cheddar cheese sauce, topped with buttery croutons.
2 (10-ounce) packages frozen cut broccoli or broccoli spears
1 (10.75-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 in a preheated oven 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.