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Categories:Viewed: 42 - Published at: 9 years ago
Ingredients
- 1 1/2 lb. fresh broccoli spears or flowerets *
- 1 can mushroom soup
- 1/4 c. milk
- 1/2 c. shredded Cheddar cheese
- 1 c. Bisquick
- 1/4 c. firm oleo
Method
- Heat 1 inch salted water to boiling.
- Add broccoli.
- Cover and heat to boiling.
- Cook until stems are almost tender, 10 to 12 minutes; drain.
- Place broccoli in an ungreased 1 1/2-quart round casserole.
- Beat soup and milk, with whisk until smooth; pour over broccoli.
- Sprinkle with cheese.
- Mix baking mix with oleo until crumbly.
- Sprinkle on top of cheese. Bake until crumbs are light brown, about 20 minutes.
