Campbell's Kitchen Print Preview

Use these check boxes to Show or Hide what you want to see in your printed recipes (your printout will reflect these choices):

Close Tab [x]

Broccoli & Cheese Casserole

At a glance


15 min.


50 min.



: about 1/2 cup each

Bake: 30 min.

Stand: 5 min.

Here's a fabulous side dish that pairs well with almost any entrée.  Broccoli is mixed with a flavorful cheese sauce, topped with buttered bread crumbs and baked to perfection.

What You'll Need

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
2 teaspoons yellow mustard
1 bag (16 ounces) frozen broccoli cuts, thawed and well drained
1 cup shredded Cheddar cheese (about 4 ounces)
1/3 cup dry bread crumbs
2 teaspoons butter, melted

How to Make It

  • 1

    Heat the oven to 350°F.  Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.

  • 2

    Stir the bread crumbs and butter in a small bowl.  Sprinkle the crumb mixture over the broccoli mixture.

  • 3

    Bake for 30 minutes or until the broccoli is tender.  Let stand for 5 minutes before serving.


  • Alternate Preparation: Add 2 cups cooked white rice to the broccoli mixture before baking.
  • Flavor Variation: Substitute mozzarella cheese for the Cheddar.