Re:Broccoli cheese casserole
Either of these look familiar?
From Pepperidge Farms:
Vegetable cooking spray
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1 cup milk or water
1 bag (16 ounces) frozen broccoli thawed
2 cups cubed cooked turkey or chicken
4 cups Pepperidge Farm® Herb Seasoned Stuffing
1 cup shredded Swiss or Cheddar cheese (about 4 ounces)
1.) Heat the oven to 400°F. Spray a 2-quart casserole with the cooking spray.
2.) Stir the soup and milk in a large bowl. Add the broccoli, turkey and stuffing and mix lightly. Spoon the turkey mixture into the casserole.
3.) Bake for 20 minutes or until the turkey mixture is hot and bubbling. Stir the turkey mixture. Top with the cheese.
4.) Bake for 5 minutes or until the cheese is melted.
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 egg, beaten
1/4 cup finely chopped onion
3 (10 ounce) packages frozen chopped broccoli
8 ounces shredded sharp Cheddar cheese
2 cups Pepperidge Farm Herb Seasoned Stuffing
salt to taste
ground black pepper to taste
2 pinches paprika
1.) Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2.) In a medium bowl, whisk together condensed cream of mushroom soup, mayonnaise, egg and onion.
3.) Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season to taste with salt, pepper and paprika. Layer 4 Pepperidge Farm Herb Seasoned Stuffing on top.
4.) Bake for 45 minutes to 1 hour in the preheated oven.