(PICTURED HERE)
Even people who don’t really like broccoli ask me to make this comforting recipe. It’s similar to the classic green bean casserole, but the melted cheese just puts it over the top.
—Elaine Hubbard, Pocono Lake, PA
Prep: 15 min. • Bake: 35 min. Makes: 8 servings
1 can (103/4 oz.) condensed cream of mushroom soup, undiluted
1 cup sour cream
11/2 cups shredded sharp cheddar cheese, divided
1 can (6 oz.) french-fried onions, divided
2 pkg. (16 oz. each) frozen broccoli florets, thawed
1. Preheat oven to 325°. In a large saucepan, combine soup, sour cream, 1 cup of the cheese and 11/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in the broccoli. Transfer to a greased 2-qt. baking dish.
2. Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until the cheese is melted, 10-15 minutes.
3/4 cup: 359 cal., 26g fat (11g sat. fat), 30mg chol., 641mg sod., 19g carb. (4g sugars, 3g fiber), 8g pro.