Ingredients

• broccoli florets - 4 cups
• sharp cheddar cheese, shredded - 2 cups
• cream of mushroom soup - 1 can (10.5 oz)
• sour cream - 1 cup
• onion, finely chopped - 1 small
• salt - 1 teaspoon
• black pepper - ½ teaspoon
• bread crumbs - 1 cup
• butter, melted - 2 tablespoons

Instructions

1. 1.

   Preheat the oven to 350°F (175°C).

2. 2.

   Blanch broccoli florets in boiling water for 2-3 minutes, then drain and set aside.

3. 3.

   In a large bowl, mix together the cream of mushroom soup, sour cream, chopped onion, salt, and black pepper.

4. 4.

   Add the blanched broccoli and 1 1/2 cups of shredded cheddar cheese to the mixture and stir until well combined.

5. 5.

   Transfer the mixture into a greased 9x13 inch baking dish.

6. 6.

   In a small bowl, combine the bread crumbs and melted butter.

7. 7.

   Sprinkle the remaining 1/2 cup of cheddar cheese over the casserole, followed by the bread crumb mixture.

8. 8.

   Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

9. 9.

   Let cool for a few minutes before serving.

Nutritional Facts