Thursday, November 26, 2009

Broccoli Cheese Casserole


2 lbs broccoli florets or 3 large heads of broccoli, cut up and steamed until tender
1 1/2 cups cream of mushroom soup, gluten free (can make with arrowroot for grain free)
milk or cream
4 - 5 C of cheddar cheese, grated
2 jars Kraft Old English Cheese Spread
1 cup diced chives or diced green onions
2 cloves garlic, minced
garlic powder (1-2 tsp)
dill weed (a few pinches)
rosemary (a few pinches)
thyme (a few pinches)
1 tsp dry mustard

Dump the mushroom soup in a medium sized saucepan, heat and stir while adding most of the grated cheese (reserve a bit for topping), the Kraft spread, the diced veggies and seasonings to taste. Cheese sauce should be thick; add a bit of milk or cream if it seems overly thick, but remember that you'll be adding the steamed broccoli, which has some water content that will thin out the sauce too.

Combine steamed broccoli with the cheese sauce mixture, add salt and pepper to taste. Pour into a casserole dish, top with cheese and crushed potato chips. Bake at 350 degrees for 20-30 minutes, until bubbly around the edges.

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