Ingredients
Scale
- 32 ounces (2 lbs) frozen broccoli florets, slightly thawed and drained
- 2 cans (10.5 ounces each) condensed cream of mushroom soup (undiluted)
- 2 cups shredded sharp cheddar cheese, divided
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or a thin layer of butter. Ensure your frozen broccoli is mostly thawed and that you have drained any excess water from the bag to prevent the casserole from becoming watery.
- Dump the broccoli florets directly into the prepared baking dish. Spread the two cans of condensed cream of mushroom soup over the top. Add one cup of the shredded cheddar cheese. Use a large spoon to stir everything together until the broccoli is evenly coated with the soup and cheese. Smooth the mixture into an even layer. Place the dish in the oven and bake for 30 minutes.
- Remove the dish from the oven and sprinkle the remaining one cup of cheddar cheese over the top. Return the casserole to the oven for an additional 5 minutes, or until the cheese is completely melted and bubbly. Let the casserole rest for 5 minutes before serving to allow the sauce to set. Serve warm alongside your turkey and stuffing.
- Cook Time: 40 minutes