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
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.
Sugar: 3g
:
Calcium: 209mg
Calories: 181kcal
Carbohydrates: 13g
Cholesterol: 28mg
Fat: 10g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 1g
Potassium: 361mg
Protein: 11g
Saturated Fat: 6g
Sodium: 565mg
Trans Fat: 1g
Vitamin A: 735IU
Vitamin C: 67mg
