Prep 10 mins
Cook 35 mins
Having company? This would make a wonderful addition to your table.
- 20 ounces broccoli stems, thawed
- 1⁄4 cup onion, grated
- 10 1⁄2 ounces condensed cream of mushroom soup
- 1 cup sour cream
- 1⁄3 cup parmesan cheese
- 1⁄4 cup herb seasoned bread crumbs
- Preheat oven to 350 degrees.
- Place UNCOOKED broccoli in a 1 1/2 qt casserole.
- Mix onion, soup, sour cream and Parmesan cheese.
- Spread over broccoli.
- Top with bread crumbs.
- Bake for 35 minutes or until broccoli is just tender.
Simple yet fancy enough for company. TY Bev, BF loved this one, and I added some sliced mushrooms too. Putting this one in my do it again file!
This made an excellent side dish to go with our New Year's Eve steak & lobster dinner! I used fresh broccoli and it came out nice & tender. I didn't add the whole cup of sour cream (only had half a cup on hand) and it still tasted wonderful - even picky DH liked this! Thanks, Bev - another keeper!!
Making this recipe is my contribution to the "Bev Cook-a-thon." I know, it's a little late, but believe me, the only loser was me because I've had this gem in my cookbook for ages and should have made it eons ago!!! Bev, I had friends over for dinner, and when I pulled this out of the oven, there were "oohs and aahs" from everyone! It looked very elegant-someone said "we must be having French food!" The taste was incredible with the sour cream/mushroom soup/parmesan combo! This was so simple to make, and will be my "brocoli" recipe from now on!