| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables, Bisquick | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Fresh broccoli or |
| 20 | oz | Frozen broccoli spears |
| 1 | Can cream of mushroom soup | |
| 1/4 | c | Milk |
| 1/2 | c | Shredded Cheddar cheese |
| 1 | c | Bisquick baking mix |
| 1/2 | c | Firm margarine or butter |
INSTRUCTIONS
In saucepan,pour in cold water until about 1 inch deep. Add 1/2 to 1 t salt. Heat to boiling. Add broccoli. Cover and heat to boiling. Cool until stems are almost tender, 10 to 12 minutes. Drain. Place broccoli in ungreased 1 1/2 qt round casserole. Heat oven to 400 °. 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 six to eight servings. Posted to MM-Recipes Digest by "Rfm" <maintech@ne.infi.net> on Mar 01, 98
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