This is a recipe we have enjoyed in my family for several years. It has become a holiday staple and is very easy to make. In fact, it tastes better the next day or just cold out of the refrigerator.
INGREDIENTS (for 1 servings):
- 2 (16 ounce) packages frozen chopped broccoli
- 2 (11 ounce) cans condensed cream of Cheddar cheese soup
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 2 cups seasoned croutons
Preheat oven to 350 degrees F (175 degrees C). Cook broccoli in boiling salted water until tender.
Mix cheese and chicken soups in a large bowl. Add 2 cups of croutons; blend together well. Drain broccoli.
In a 15x10x2 inch baking pan, place half the cooked broccoli in a layer. Spoon half the soup mixture over the broccoli. Finish with a second layer of broccoli and top vegetable with remaining soup mix. Cover with aluminum foil.
Bake for 30 minutes or until bubbling.