Broccoli Cheese Casserole

It's Thanksgiving day. I never thought I would get so much compliment for this recipe. I have had a resentment towards this "famous" family recipe because of what happened 16 years ago. Campbell debut the Cream of Broccoli in 1990. Since then, my mother made it special for our family since she loves cheese and broccoli. Every Thanksgiving, I cook this for my family and friends. With my mother's blessings, she allowed me to call this recipe my own.

Courtesy of :leilove:

In 2001, Campbell announced a contest, "The 20-minute recipe challenge" which I participated. I didn't win; but it didn't matter to me at the time. The winner took home a price and got recognized with her name and recipe on every Campbell soup label. Some time in 2000, Condensed Broccoli Cheese Soup (Now called Signature Broccoli Cheese Soup), hit the shelves. You would not believe what recipe I found on that Campbell soup label. To read more of the story, click here: "An old trivia"

Everyone at worked liked it so much so, one of them asked for the recipe. I'm proud to say for myself, "Maybe it's about time I should share this."

Ingredients:

4 cans of Campbell's Condensed Broccoli Cheese Soup

2 cups of milk

2 cups of Sargento Mild Cheddar Cheese

4 heads of Broccoli, washed and cut to serving size

1 cup of Progresso Bread Crumbs, Plain

1 cup of Kraft Parmesan Cheese

Directions:

1. Wash broccoli under cold running water and cut florets to serving size. Steam for 2 minutes.

2. In a medium pot, heat Campbell's Condensed Broccoli Cheese soup under medium high. Pour in milk and stir occasionally until smooth.

3. Fold in the mild cheddar cheese and add the broccoli florets. Boil for 2 minutes stirring occasionally. Lower heat to low and continue to stir occasionally or until broccoli is tender.

4. Remove from heat and pour bread crumbs and Parmesan cheese to garnish