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Parmesan Broccoli Bake Recipe

"This cheesy casserole is a terrific way to dress up everyday broccoli," notes Robin Blakeley of East Syracuse, New York. "It's quick, easy and has great flavor," she assures.

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Parmesan Broccoli Bake Recipe

Prep: 5 min. Bake: 30 min.

Yield: 6 Servings

5 30 35

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (5 ounces) evaporated milk
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
6 cups frozen chopped broccoli, thawed and drained

Directions

In a large bowl, combine all ingredients. Transfer to a greased 11-in. x 7-in. baking dish.
Bake, uncovered, at 350° for 30-35 minutes or until broccoli is tender. Yield: 6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 117 calories, 6 g fat (3 g saturated fat), 16 mg cholesterol, 714 mg sodium, 9 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Parmesan Broccoli Bake in Quick Cooking March/April 2000, p9

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.