April 14, 2012


Judi Greenfield

1 can  (10 3/4 ounces) cream of mushroom soup
1/2 C milk
2 t mustard
1 bag (16 ounces) frozen brocolli flowerettes, thawed
1 C shredded cheddar cheese
1/3 C dry bread crumbs
2 t butter

Stir soup, milk, mustard, brocolli and cheese in 1 1/2 quart casserole
Mix breadcrumbs and butter in bowl and sprinkle over brocolli mixture
Bake at 350 for 30 minutes or until hot Print This Post

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