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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This recipe has double broc... broccoli florets, and cream of broccoli soup! The kids love it. Ingredients:
1 lb frozen broccoli florets |
8 ounces sour cream |
1 (8 ounce) can cream of broccoli soup |
8 ounces sharp cheddar cheese |
1/4 cup butter |
1 egg |
1 cup breadcrumbs |
Directions:
1. Preheat oven to 350 degrees.
2. Put broccoli in a large pot with enough water to cover it, and boil on high until just tender; then drain.
3. Shred the sharp cheddar cheese and set aside.
4. In a bowl, mix the soup, sour cream, egg, and half of the shredded cheese.
5. Mix the broccoli into the above mixture, and coat thoroughly.
6. Pour the broccoli cream mix into an 8x13 rectangular casserole baking dish.
7. Sprinkle the rest of the shredded cheddar evenly over the mixture.
8. Melt 1/4 cup butter, and mix with 1 cup breadcrumbs.
9. Sprinkle breadcrumb-butter crumble mix evenly over casserole.
10. Bake at 350 degrees for 30 minutes or until cheese is bubbling in center.
11. Bon Appetit!
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