Ingredients
10½ oz condensed cream of mushroom soup, (1 can), preferably Campbell’s®
½ cup milk
2 tsp yellow mustard
16 oz broccoli florets, blanched, cooled
1 cup cheddar cheese, shredded
⅓ cup breadcrumbs, Japanese or homemade
2 tsp unsalted butter, melted
Preparation
Preheat your oven to 380 degrees F.
Combine the soup, milk, mustard, broccoli, and cheese in a bowl.
Transfer this into your baking casserole.
Combine the breadcrumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli. Transfer to the oven.
Bake for 10 minutes or until the breadcrumbs turn golden brown. Serve immediately.
