Broccoli and Cheddar Casserole
Prep Time: 5 minutes | Cook Time: 35 minutes | Total Time: 40 minutes | Yield: 4-6 servings
1 tablespoon butter or margarine
1 large onion, chopped (1 cup)
8oz smoked cheddar cheese
1 can (10 3/4 oz) condensed cream of onion soup or cream of chicken soup 2⁄3 cup milk or cashew milk
1⁄2 teaspoon vegetable bouillon 1⁄4 teaspoon pepper, or to taste 1⁄2 teaspoon salt , or to taste
4 cups fresh broccoli florets
1 cup panko bread crumbs
1⁄2 cup fried onions crushed
1 1⁄2 teaspoon Italian seasoning
1 tablespoon butter or margarine, melted
Heat oven to 350°F. Bring a large pot of water to a boil.
Add broccoli to the boiling water and cook for 1-2 minutes until bright green.Remove broccoli and place in a bowl filled with ice water. ( Once broccoli is cool enough to handle remove from water and transfer to a paper towel lined plate )
Meanwhile, in a 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook, stirring occasionally, until tender. Reduce heat to medium. Stir in cheese, soup, milk, salt and pepper. Cook, stirring frequently, until cheese is fully Incorporated.
Stir in broccoli . Spoon into a baking dish. In a small bowl, mix bread crumbs, Italian seasoning and fried onions with 1 tablespoon melted butter; sprinkle over broccoli mixture.
Bake uncovered 30 to 35 minutes or until light brown on top and bubbly around edges.