10 oz pkg frozen chopped broccoli 1 can condensed broccoli-cheese soup or cream of broccoli soup 1/2 C milk 1/4 tsp pepper 5 medium potatoes Preheat oven to 350*. Thaw and drain broccoli. Combine broccoli, soup, milk, and pepper. Slice potatoes thin. Add to soup mix. Toss to coat. Spoon into 2 quart greased casserole. Cover and bake 1 hour. Uncover and bake 1 hour longer or till potatoes are tender and top is brown.
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Cheddar cheese and broccoli add color and nutrition to this classic potato nugget and mushroom soup casserole! ???? See Full Recipe - “POTATO AND BROCCOLI CASSEROLE”:
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1. Preheat oven to 350°F. Spray a 12- x 8-inch baking dish with nonstick cooking spray. Cook the broccoli according to the package directions. Drain.
2. Combine 1 cup Cheddar, the soup, milk and Worcestershire sauce in a large bowl.
3. Add the broccoli and potato nuggets. Stir to coat with the cheese mixture.
4. Spoon the mixture into the prepared baking dish. Sprinkle with the remaining cheese. Bake until hot and the cheese is lightly browned, 35–40 minutes.
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