Scalloped Broccoli and Cheese Casserole

Recipe by HokiesMom
READY IN: 45mins


  • 1
    (16 ounce) bag frozen broccoli florets (petite size)
  • 1
    (10 3/4 ounce) can low-fat cream of mushroom soup
  • 12
    cup milk
  • 1
    cup cheddar cheese, shredded
  • 1 - 1 12
    cup fine breadcrumbs
  • 2 -4
    tablespoons butter (or margarine)
  • 12
    cup cheddar cheese, shredded (optional)


  • Preheat oven to 350 degrees.
  • Parboil the broccoli florets until still crisp-tender and then drain well.
  • Place the prepared broccoli in a 9x13 inch baking dish (or at least a 3 quart casserole dish).
  • In a small bowl or 2 cup measure, mix together the soup, milk and 1/2 cup shredded cheese.
  • Pour soup mixture over the broccoli and spread evenly.
  • *Optional* Sprinkle more shredded cheese over the top of the soup mixture.
  • Melt butter in a small saucepan then add breadcrumbs and mix together. The breadcrumbs should be lightly coated - use an amount that fits your needs.
  • Spread breadcrumb mixture over the top of the casserole to cover.
  • Bake for 30 minutes in the 350 degree oven (uncovered).
  • I have prepared this dish the day before and covered it well and then actually baked it the next day and it does fine.
  • You can also add cubed cooked chicken to this recipe (about 2 cups). Place the chicken over the broccoli layer and then pour the soup mixture over that. I usually make a bit more soup mixture when adding the chicken. Makes a great one dish meal using leftover ingredients.