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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Grandma's classic recipe. It is simple, quick and flexible according to what's available in the freezer and pantry. It is easy to throw chicken or turkey into, and the ingredient amounts are variable by taste. Both the vegetarians and omnivores in my family give this casserole a thumbs up. Ingredients:
32 ounces frozen chopped broccoli or 4 cups fresh broccoli florets |
2 (10 ounce) cans cream of mushroom soup |
1 (12 ounce) can evaporated milk |
1 (8 ounce) can sliced water chestnuts |
2 cups grated cheddar cheese |
3/4 cup french fried onions |
Directions:
1. Thaw broccoli, and preheat oven to 350.
2. Place broccoli in buttered large casserole dish.
3. Combine undiluted cream of mushroom soup with evaporated milk.
4. Pour soup and milk mixture over broccoli.
5. Drain sliced water chestnuts, then spread over top of casserole.
6. Cover with shredded cheddar cheese.
7. Bake uncovered at 350 for 35-45 minutes.
8. Add french fried onions for last 5 minutes of baking.
9. Cover with foil 1/2 the time.
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