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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I usually make this when I have roast beef....there are no leftovers Ingredients:
1 very large head of broccoli cleaned and cut into pieces |
1 can of cream of mushroom soup |
1 pkg of mushrooms cleaned and cut in half |
1/4 cup of red pepper chopped fairly fine |
black pepper |
parmesean cheese |
Directions:
1. preheat oven to 325 degrees
2. spray 8x8 glass casserole dish with canola spray
3. blanch cut broccoli and shock with cold water
4. drain
5. in small bowl combine soup, red pepper, and freshly ground pepper
6. layer broccoli and mushrooms evenly in casserole dish
7. spoon soup mixture evenly over broccoli and mushrooms
8. sprinkle generously with parmesean
9. bake uncovered for 25 to 30 minutes or until bubbly, brown and tender broccoli
10. * (I have made this with cream of celery soup and chopped celery as well..another option if you are not a mushroom lover, but if using celery blanch the celery with the broccoli
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