Feasley's Recipes

Cheesy Broccoli

side~40 minfrom the kitchen of Clara FaulknerPhoebe Butler’s recipe box

bread cube · butter · thyme · basil · oregano · frozen chopped broccoli · water · salt · american process cheese · cream of mushroom soup

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20 min active · 40 min total · Serves 6–8 (times estimated)

Ingredients

  • 2 cups bread cubes
  • 3 tablespoons butter, melted
  • Thyme, basil, and oregano (to taste)
  • Thyme, basil, and oregano (to taste)
  • Thyme, basil, and oregano (to taste)
  • 2 (10 oz.) packages frozen chopped broccoli
  • 1 cup water
  • 1 teaspoon salt
  • 1 cup cubed American process cheese
  • 1 (10½ oz.) can condensed Cream of Mushroom Soup

Steps

  1. Sprinkle the bread cubes with herbs — thyme, basil, and oregano. Spread on a cookie sheet and bake until toasted. Toss with the melted butter and set aside.
  2. Place the broccoli, water, and salt in a 2-quart saucepan. Bring to a rolling boil, separating broccoli pieces with a fork. Remove from heat; drain well and set aside.
  3. Place the cheese in the saucepan; add the soup. Cook over medium heat until the cheese is melted, stirring frequently. Stir in the partially cooked broccoli. Pour into an ungreased shallow 1½-quart casserole. Sprinkle the bread cube mixture over the top.
  4. Bake in a moderate oven (350°F) for about 20 minutes, or until bubbly and hot.