Broccoli and Cheese Casserole
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1 can cream of mushroom soup
1/2 cup milk
1 tablespoon Dijon mustard
1 bag (16 ounces) frozen broccoli florets, thawed
1 cup shredded Cheddar cheese
1/2 cup Italian seasoned dry bread crumbs
2 teaspoons melted butter
Stir soup, milk, mustard, broccoli and cheese into a 2-quart casserole that has been sprayed with nonstick cooking spray.
Mix bread crumbs and butter in a small bowl. Sprinkle over broccoli mixture. Bake uncovered at 350 degrees for 30 minutes or until hot and bubbly.
Nancy O'Mary, Rock Island