Casseroles > Leftovers > Vegetables > Broccoli Casserole >
Broccoli Casserole
1 LB (about 2-1/2 C) frozen broccoli florets, steamed (or use leftover cooked broccoli)
1/2 C onion, chopped
1/4 C butter or margarine
2 cans (10.75 oz. each) condensed cream of mushroom soup
1/4 C cheddar cheese, shredded
Steam the broccoli until crisp-tender; drain (or use leftover cooked broccoli). Shred the cheese. Place the steamed broccoli and shredded cheese in a 2-quart casserole dish. Sauté chopped onions in butter; add to casserole dish. Mix ingredients together well. Bake in a 350-degree F oven for thirty minutes.
Note: Instead of baking, try microwaving the casserole (covered) for about four minutes. The only advantage to oven-baking might be the formation of a crust.
Variation: Add fresh-sliced mushrooms, cooked chicken breast (chopped) and a can of cream-of-chicken soup into mixture before baking (as pictured above).
*Broccoli Casserole images (C 2025) Shenanchie O'Toole.
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