Ingredients:
4 cups broccoli florets (fresh or frozen)
2 cups shredded cheddar cheese
1 cup cream of mushroom soup
½ cup sour cream
½ cup milk
½ cup breadcrumbs
2 tablespoons butter, melted
1 teaspoon garlic powder
Salt and pepper, to taste
Directions:
Preheat the oven to 375°F (190°C).
Blanch the broccoli florets in boiling water for 3-4 minutes if using fresh broccoli, then drain and set aside.
In a large bowl, combine cream of mushroom soup, sour cream, milk, garlic powder, salt, and pepper. Stir in 1 ½ cups of shredded cheddar cheese.
Add the broccoli to the mixture and toss until evenly coated.
Transfer the broccoli mixture to a greased baking dish.
Top with the remaining cheddar cheese.
Mix breadcrumbs with melted butter and sprinkle evenly over the casserole.
Bake for 20-25 minutes, until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
Let cool slightly before serving.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 300 kcal per serving
