Cheesy Broccoli Bake (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Can't wait to try it. Ingredients:
2 lbs fresh broccoli, trimmed and cut up |
2 tablespoons unsalted butter, plus more for greasing the casserole |
1/4 cup chopped celery |
1/4 lb fresh mushrooms, sliced |
1/4 cup chopped onion |
1 (8 ounce) can sliced water chestnuts |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1/2 lb velveeta cheese |
1/2 teaspoon garlic salt |
1/4 teaspoon pepper |
1 cup grated cheddar cheese |
Directions:
1. Preheat the oven to 350°F
2. Butter a 9 by 13-inch casserole.
3. Steam broccoli until tender, about 10 minutes.
4. In the meantime, melt the butter in a medium skillet over medium heat and sauté the celery, mushrooms, and onion until softened, about 10 minutes; drain.
5. Combine the broccoli and the cooked vegetables in a bowl.
6. Heat the soup and Velveeta cheese in a saucepan over low heat until the cheese melts. Pour it over the broccoli mixture.
7. Add the garlic salt and pepper and combine.
8. Put it in the buttered casserole dish and bake for 20 to 25 minutes. Sprinkle the top with the grated cheddar the last 5 minutes of baking.
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