This recipe has been part of my family’s Thanksgiving table for as long as I can remember. Of course it’s good to use as a side for so many occasions including your family’s dinner any night of the week.
- 1 small onion, chopped
- 2 stalks celery, chopped
- ½ cup butter
- 2 boxes frozen chopped broccoli
- 1 can cream of mushroom soup
- 1 small can mushrooms, drained
- 8 oz Velveta cheese, cut into cubes
- 1 cup bread crumbs, divided
- Salt and pepper to taste
Preheat oven 350 degrees. In a large sauté pan cook onions and celery in butter until soft. Add broccoli, soup, mushrooms, cheese, ½ cup bread crumbs, and salt and pepper. Cook on medium for 10 minutes. Pour into a 2 quart casserole that has been sprayed with a non stick cooking spray. Top with remaining bread crumbs. Bake for 20-30 minutes. Makes 10 servings.