- Servings: 12
Ingredients:
| 4 heads | Fresh Broccoli, trimmed and chopped |
| 2 Tbsp | Butter |
| 1 | Medium Onion, diced |
| 3 cloves | Garlic, finely minced |
| 1 cup | Mushrooms, thinly sliced |
| 1½ cups | Shredded Processed Cheese, like velveeta |
| 1× 10.75 oz can | Condensed Cream of Mushroom Soup |
| 1½ tsp | Salt |
| 2 tsp | Ground Black Pepper |
| ¼ cup | Butter, melted |
| 2 cups | Crushed, seasoned croutons |
Directions:
Preheat oven to 350 degrees and grease a 9X13 inch baking pan and set aside. Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 3 minutes or until just tender. Drain and set aside. In a Dutch oven, heat 2 tablespoons butter over medium high heat. Saute onion, garlic and mushrooms, stirring frequently until wilted, 5-7 minutes. Reduce heat to medium and stir in cheese, cream of mushroom soup, salt and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a prepared baking dish. In a medium sized bowl, mix the melted butter and croutons and sprinkle over the broccoli mixture. Bake 30 minutes in the preheated oven umtil browned and bubbly.
Trending Food
