Creamy Broccoli/Cauliflower Bake
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Ingredients
1.5 lbs Broccoli or Cauliflower, separated into flowerets*
1 can (10.75 oz) condensed cream of mushroom soup
1/4 cup milk
1/2 cup shredded cheddar cheese (I suggest you double this)
1 cup Bisquick baking mix
1/4 cup firm margarine or butter
1 can (10.75 oz) condensed cream of mushroom soup
1/4 cup milk
1/2 cup shredded cheddar cheese (I suggest you double this)
1 cup Bisquick baking mix
1/4 cup firm margarine or butter
Cooking Instructions
Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are almost tender, 10 to 12 minutes; drain. Place broccoli in ungreased 1.5 quart round casserole.
Heat overn to 400 degrees. Beat soup and milk with hand beater until smooth; pour over broccoli. Sprinkle with cheese. Mix baking mix and margarine until crumbly; sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes.
Makes 6-8 servings.
* 2 packages (10 ounces each) frozen broccoli spears or cauliflower, cooked and drained, can be substituted for fresh broccoli or cauliflower.
Heat overn to 400 degrees. Beat soup and milk with hand beater until smooth; pour over broccoli. Sprinkle with cheese. Mix baking mix and margarine until crumbly; sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes.
Makes 6-8 servings.
* 2 packages (10 ounces each) frozen broccoli spears or cauliflower, cooked and drained, can be substituted for fresh broccoli or cauliflower.
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