My mother was on the board of directors for Campbell's soups. I mean, she must have been 'cause one of our kitchen cabinets contained every red can available, if not two. Momma was a believer in using condensed soup in every recipe imaginable other than making soup. It rubbed off on me too as I practice her advise in using it for my recipes when needed. That tells you of my generation.
This recipe is one she made from time to time, for weeknight suppers, even on Sundays after church. It goes well with a cookout too; that's how versatile this type of casserole can be. Hope you try it, I know Momma would like that. Enjoy!
1 head of fresh broccoli (6-7 cups of florets)
1 teaspoon salt
1 tablespoon butter or margarine
1 -10.75 oz Campbell's condensed broccoli cheese soup, cream of broccoli or chicken
1/4 cup dry sherry
4 oz grated cheese, white cheddar or pepper jack
fresh breadcrumbs grated from toasted dry bread
In a large saucepan, bring 2 quarts of water to a boil. Stir in salt and broccoli. Cover and at second boil, reduce heat cooking a total of 10 minutes or until tender. Drain in colander until cool and dry, about 20 minutes.
Preheat oven to 350 degrees F. Melt butter in a 2-quart casserole and spread along the bottom.
Mix condensed soup with sherry and cheese. Fold in broccoli and spoon into casserole. Sprinkle with breadcrumbs. Heat in oven for 20 minutes or until bubbly. Turn oven to broil to toast the breadcrumbs watching carefully. Remove and serve.
Note: Momma cooked her broccoli longer making it really soft. After baking, the casserole's texture became 'creamed'.