Broccoli and Cheese Casserole
Servings 8
This broccoli and cheese casserole is so easy to make! Layer broccoli, condensed soup, cheese, and buttery croutons to make this classic favorite.
Ingredients
- 30 oz frozen broccoli florets thawed
- 2 Tablespoons butter melted
- 8 slices American cheese
- 10 oz croutons
- 2 cans cream of mushroom soup
- 1/2 cup water
Instructions
- Preheat oven to 350 degrees˚ F and spray a 9x13 pan with cooking spray.
- Create a base layer of broccoli in the baking pan. Spoon cream of mushroom soup over it. Top with American cheese.
- In a bowl mix the melted butter and water. Pour over the croutons and mix. Add the croutons to the top of the casserole.
- Bake for 40 minutes or until the broccoli is fully cooked and the cheese has melted.
Notes
Make Ahead - If making this dish the day before, use frozen broccoli. Make as directed. Cover the 9x13 baking dish with plastic wrap or a cover and store it in the refrigerator until you bake it the next day.
Storing Leftovers - Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
*Check the croutons after 25 minutes of baking. If they are browning too much, add foil to cover and finish baking.
Nutrition
Serving: 1Cup | Calories: 330kcal | Carbohydrates: 38g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 1197mg | Potassium: 505mg | Fiber: 5g | Sugar: 2g | Vitamin A: 948IU | Vitamin C: 95mg | Calcium: 302mg | Iron: 3mg