- 12
- 15 mins
- 50 mins
Ingredients
- 5 broccoli crowns, cut into florets (about 8 cups)
- 10 ounce can cream of celery soup
- 1 1/2 cups grated sharp cheddar cheese, packed
- 1 1/2 cups grated Monterrey Jack cheese, packed
- 8 ounce container sour cream
- 1 cup chopped onion
- 1/4 teaspoon pepper
- 1/4 teaspoon Kosher salt
- 1 1/2 cups lightly crushed cornflakes cereal
- 2 tablespoons butter
Preparation
Step 1
Preheat oven to 350 degrees.
Cut the broccoli florets in uniform pieces, a little longer than an inch. Arrange evenly and close together in a glass or ceramic dish. Add 1/2 tablespoons of water to dish. Cover tightly with plastic wrap, and microwave 2 to 3 minutes until crisp-tender
Combine all the ingredients, except cornflakes and butter, in a large bowl.
Transfer to a greased (I use cooking spray) 13x9 inch baking dish.
Bake 35 to 40 minutes or until bubbly and top is slightly golden.
Sprinkle evenly with crushed cornflakes, and dot with butter.
Bake 10 minutes more or until cornflakes are lightly browned.
If the recipe is halved use an 8x8 or 11x7 inch baking dish and bake 30 to 35 minutes until golden and bubbly. Add the cornflakes and butter. Bake 10 minutes more or until cornflakes are lightly browned.
Calories:
225 per 1/12th serving