Juanita’s Broccoli
📜 Collection: UK2 | ✍️ Attribution: Juanita | 📂 Category: Sides Discover Juanita’s Broccoli, a comforting vintage side dish featuring tender broccoli bathed in a rich garlic cheese and mushroom soup sauce. Topped with bread crumbs and baked to golden perfection, it is a timeless family favorite.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | None | 6–8 Servings |
🔪 Key Equipment
- Skillet
- Baking dish
- Saucepan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Stick | Butter | or Oleo |
| As needed | Onion | Chopped |
| To taste | Garlic | Minced |
| 1 Roll | Kraft Garlic Cheese | Sliced |
| 1 Can | Mushroom Soup | Condensed |
| 1/2 Can | Water | Measured in soup can |
| 1 Bunch | Broccoli | Cooked and separated |
| As needed | Bread Crumbs | For topping |
Instructions
Step 1: Make the Cheese Sauce
- In a skillet, melt 1 stick of butter over medium heat.
- Add the chopped onion and garlic, cooking until translucent and fragrant.
- Add 1 roll of Kraft garlic cheese, 1 can of mushroom soup, and 1/2 can of water. Stir continuously until the cheese is completely melted and the sauce is smooth.
Step 2: Assemble and Bake
- Cook and separate the broccoli into florets, then drain well.
- Place the drained broccoli into a greased baking dish.
- Pour the warm cheese mixture evenly over the broccoli.
- Sprinkle generously with bread crumbs.
- Bake at 325°F for 30 minutes until bubbly, golden brown, and fragrant.
💡 Make-Ahead & Storage: Assemble the casserole ahead of time, cover tightly, and refrigerate for up to 24 hours before baking.
Original Recipe Scan
