INGREDIENTS
16
Servings
- 2 cans (10 1/2 ounces each) condensed cream of mushroom soup
- 1 cup milk
- 1/2 teaspoon McCormick® Black Pepper, Ground
- 2 pounds broccoli florets, cooked until tender-crisp and drained well
- 2 cups shredded Cheddar cheese, divided
- 1 container (6 ounces) French’s Crispy Fried Onions, Original, divided
INSTRUCTIONS
Preheat oven to 350°F. Mix soup, milk and black pepper in large bowl. Add broccoli, 1 cup of the cheese and 1 cup of the Crispy Fried Onions. Toss gently to coat.
Spoon mixture into lightly greased 13x9-inch baking dish. Cover with foil.
Bake 30 minutes. Remove foil and stir well. Sprinkle with remaining cheese and Crispy Fried Onions. Bake, uncovered, 5 to 10 minutes longer or until cheese is bubbly and Onions are golden brown.
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