Select a size: | | | |
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- ⅔ cups Unsalted Butter
- 2 packages (10 Oz. Size) Frozen Chopped Broccoli (Does Not Need To Be Thawed)
- 4 Green Onions, Chopped
- 4 stalks Celery With Leaves, Chopped
- 2 cans (3 Oz. Size) Sliced Mushrooms, Drained
- 10-¾ ounces, weight Cream Of Mushroom Soup
- 10-¾ ounces, weight Cream Of Potato Soup
- 8 ounces, weight Rondel's Herb And Garlic Cheese Spread
- 5 dashes Worcestershire Sauce
- 2 pinches Kosher Salt
- 2 dashes Seasoned Pepper
- 1 cup Panko Crumbs
Preparation Instructions
Preheat oven to 350ºF.
In a large skillet, melt butter over medium-high heat. Saute broccoli, onions, and celery for 10 to 15 minutes. Add mushrooms, soups, cheese spread, Worcestershire sauce, salt and pepper. Stir until cheese spread has melted.
Pour mixture into a greased 2-quart casserole dish. Top with panko crumbs. Bake casserole for 30 minutes.
