Here's what you need:
2 fresh heads of broccoli
1/2 cup milk
1 small (10.5 oz) can condensed cream of mushroom soup
3/4 of the 16 oz size of Velveeta cheese
1/2 cup Pepperidge Farm stuffing
Little package of sliced almonds
Ok, so I realize that these aren't really very exact measurements, but that's what you get with an old recipe. Just go with it, I'm pretty sure you can't really mess this up.
Anyhoo, first things first. Preheat your oven to 350. Cut your broccoli into pieces & put in a large pan with water. Bring to boil & cook until broccoli is tender (don't over cook 'em though, no mushy broccoli!). Drain.
While the broccoli is cooking, make the cheese sauce. In a pan over medium heat, melt together milk, soup, cheese & stuffing. Make sure you stir it a lot so you don't burn the pan!
Once the cheese is melted, place your broccoli in a large baking dish & spread evenly. I use a 15x10 inch pyrex glass baking dish.
Then, pour your cheese mixture over your prepared broccoli. Add your sliced almonds on top of it all if desired. I love the extra crunch these add!
Pop your casserole in the oven & bake for a half hour. It will smell amazing, not gonna lie. Oh my gosh it's so good.
You really should make this, if not for the holiday then for any day. I have eaten leftovers of this for lunch by itself on many occasion. It's awesome re-heated.
I hope you like this recipe. If you try it, please let me know what you think!!
This post is being linked to:
Funky Junk Interiors
Today's Creative Blog
A Diamond in the Stuff
Southern Lovely
The Shabby Creek Cottage
Somewhat Simple
DIY Showoff
Delightful Order
2805
The Shabby Nest
Whipperberry
Chic on a Shoestring
Fingerprints on the Fridge
Nap Time Crafters
Tatertots & Jello
Funky Junk Interiors
