• 1 pound fresh broccoli
  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • ¼ pound grated Cheddar cheese
  • 1 cup chopped pecans
  • 1/2 cup bread crumbs

Cooking directions:

Cook broccoli in salted water until just tender. Drain and place in a greased 1 quart casserole dish. Add cheese and pecans. Mix soup and milk and pour over. Top with bread crumbs and bake at 350 degrees for 30 minutes.



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