Broccoli Lovers Part II

[Montana_31]

Creamy Broccoli Bake

1 1/2 pounds of broccoli or 1 medium head of cauliflower (about 1 1/2 pounds) separated into flowerets. We use a combination of both

1 can (10 3/4 ounces) condensed cream of mushroom soup. Those who are heart conscious can use the 99% fat free cream of mushroom soup.

1/4 cup milk or skim milk

1/2 cup shredded Cheddar cheese (about 2 ounces)
1 cup Bisquick baking mix 2 T of firm margarine or butter

Heat 1 inch salted water (1/2 teaspoon to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are almost tender, 10 -12 minutes; drain. Place broccoli in ungreased 1 1/2 quart round casserole.

Heat oven to 400 degrees. Beat soup and milk with hand beater until smooth; pour over broccoli. Sprinkle with cheese. Mix baking mix and margarine until crumbly; sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes. 6 to 8 servings.

2 packages (10 ounces each) frozen broccoli spears or cauliflower, cooked and drained, can be substituted for the fresh broccoli or cauliflower.

High altitude directions (3500 to 6500 feet) Prepare as directed except - do not add salt to water. Cook until stems are almost tender, broccoli about 20 minutes, cauliflower about 12 minutes.


96' Ram 3500 DRW V-10
2000 3280RL 3/s

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