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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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âEverybody who has tried this side dish absolutely raves about it,â reports Elaine Hubbard of Pocono Lake, Pennsylvania. âPeople who donât even like broccoli beg me to make it.â Ingredients:
2 packages (16 ounces each) frozen broccoli florets |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup (8 ounces) sour cream |
1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided |
1 can (6 ounces) french-fried onions, divided |
Directions:
1. Cook broccoli according to package directions; drain well. In a large saucepan, combine the soup, sour cream, 1 cup cheese and 1-1/4 cups onions. Cook over medium heat for 4-5 minutes or until heated through. Stir in the broccoli.
2. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until bubbly. Sprinkle with the remaining cheese and onions. Bake 10-15 minutes longer or until cheese is melted. Yield: 6-8 servings.
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