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CREAMY BROCCOLI BAKE 1 1/2 lb. fresh broccoli spears or 1 medium head cauliflower (about 1 1/2 lb.), separated into flowerets* 1/4 c. milk 1 can (10 3/4 oz.) condensed cream of mushroom soup 1 c. Bisquick baking mix 1/2 c. shredded Cheddar cheese 1/4 c. firm margarine or butter *Two packages (10 ounces each) frozen broccoli spears or cauliflower, cooked and drained, can be substituted for the fresh broccoli or cauliflower. I use 1 package (10 ounce) of broccoli and 1 package cauliflower. Cook vegetables, fresh broccoli about 20 minutes, fresh cauliflower about 12 minutes. 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. Makes 6 to 8 servings. If using both vegetables together, make same way. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |