< Broccoli Cheese Casserole | Chef Jimi Penti | Home Chef Recipes
Chef Jimi Penti shares from his recipe collection: Broccoli Cheese Casserole

Broccoli Cheese Casserole

TOTAL TIME: Prep: 20 min. Bake: 35 min. MAKES: 6-8 servings

2 packages (16 ounces each) frozen broccoli florets
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
1 can (6 ounces) French-fried onions, divided

Nutritional Facts:
1 serving (3/4 cup) equals 319 calories, 23 g fat (12 g saturated fat), 44 mg cholesterol, 605 mg sodium, 17 g carbohydrate, 2 g fiber, 7 g protein.

Preheat oven to 325°. Cook broccoli according to package directions; drain well. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions. Cook over medium heat 4-5 minutes or until heated through. Stir in the broccoli.

Pour into a greased 2-qt. baking dish. Bake, uncovered, 25-30 minutes or until bubbly. Sprinkle with the remaining cheese and onions. Bake 10-15 minutes longer or until cheese is melted. Yield: 6-8 servings.

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