Broccoli and Cheese Casserole

  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 6 servings
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1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1/2 cup milk

2 teaspoon yellow mustard

1 bag (16 ounces) frozen broccoli flowerets, thawed

1 cup shredded Cheddar cheese (4 ounces)

1/3 cup dry bread crumbs

2 teaspoon butter, melted


Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.

Stir the bread crumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli mixture.

Bake at 350 degrees F for 30 minutes or until the mixture is hot and bubbling.

Rice Is Nice: Add 2 cups cooked white rice to the broccoli mixture before baking.

Cheese Change-Up: Substitute mozzarella cheese for the Cheddar.

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