Broccoli Almond Casserole |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a family favorite that MUST be at every kind of 'roast' something dinner. It is very rich tasting and what we all consider comfort food. I'm not sure where this originated from, just very thankful to have it. You can use 7oz cheez whiz in place of the shredded cheddar, but I don't like it as much. You can also omit the cheese entirely if you want. I once did that by accident and it tasted just fine. Ingredients:
1/2 cup butter, divided |
1 minced garlic clove |
1 large onion, finely chopped |
4 cups broccoli florets |
1 (10 ounce) can campbell's cream of mushroom soup |
2 cups shredded cheddar cheese |
1 cup mushroom, chopped |
1/2 cup sliced almonds, divided |
4 slices day old bread, torn into pieces |
Directions:
1. Cook broccoli until tender. Drain.
2. Melt 1/4 c butter in medium saucepan and saute onions and garlic in the butter. Add the mushrooms, 1/4 c sliced almonds, soup and cheese. Stir until hot and cheese is melted.
3. In a large casserole dish stir together the broccoli and soup mixture.
4. Melt remaining 1/4 c butter and toss with the bread pieces and remaining 1/4 c sliced almonds. Top the casserole with this mixture.
5. Bake at 350 for 30 minute.
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