Name: Broccoli Or Asparagus Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound of broccoli or asparagus, trimmed and cut into bite-sized pieces; 1 can of cream of mushroom soup; 1 cup of shredded cheddar cheese; 1/2 cup of mayonnaise; 1/2 cup of sour cream; 1/4 cup of diced onion; 2 cloves of garlic, minced; 1/2 teaspoon of salt; 1/4 teaspoon of black pepper; 1/2 cup of breadcrumbs; 2 tablespoons of butter, melted

Instructions

Preheat your oven to 350°F (175°C) and grease a baking dish with butter or cooking spray.
If using broccoli, steam the broccoli florets until just tender, about 5-7 minutes. If using asparagus, blanch the asparagus spears in boiling water for 2-3 minutes, then transfer to a bowl of ice water to cool. Drain and set aside.
In a large mixing bowl, combine the cream of mushroom soup, cheddar cheese, mayonnaise, sour cream, diced onion, minced garlic, salt, and pepper. Mix well until all ingredients are fully combined.
Gently fold the steamed broccoli or blanched asparagus into the creamy mixture until evenly coated.
Transfer the mixture to the prepared baking dish, spreading it out evenly with a spatula.
In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the casserole is bubbly and the breadcrumbs are golden brown.
Once done, remove the casserole from the oven and let it rest for a few minutes before serving.

Ingredients

Instructions

Nutrition Facts