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Prep 10min
Total50min
Ingredients7
Servings8
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Ingredients
Casserole
1
(10 3/4-oz.) can condensed Cheddar cheese soup
4
oz. (1 cup) shredded sharp Cheddar cheese
1/2
cup milk
1/4
teaspoon hot pepper sauce
4
cups frozen broccoli florets, thawed, drained
Topping
2
tablespoons butter, melted
1
cup crushed buttery crackers (about 20)
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Steps
1
Heat oven to 350°F. Spray 1 1/2-quart casserole with nonstick cooking spray.
2
In large bowl, combine soup, cheese, milk and hot pepper sauce; blend well. Add thawed broccoli; stir gently to mix. Pour into sprayed casserole.
3
In small bowl, combine topping ingredients; mix well. Sprinkle over top of casserole.
4
Bake at 350°F. for 35 to 40 minutes or until bubbly.
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Serve this casserole as a side dish to your favorite protein—baked chicken, pork chops or a hearty meatloaf are all great options. To round out the meal, serve with fresh-baked Pillsbury™ biscuits or crescent rolls.
If the breadcrumb topping is browning too quickly in the oven, lightly cover the dish with foil to finish baking.
Don’t have a 1 1/2-quart casserole dish? Use an 8-inch square glass or ceramic baking dish instead.
