May 19, 2015

Creamy Broccoli Bake Using Cheddar and Cream of Mushroom

Something's wrong with me lately. Everything I touched somehow broken down or malfunctioned. The light tube fell off the ground when I tried to replace it, scratched my car rims twice, printer running out of ink, Windows froze, and the worst nightmare of all - blue screen of death.

Much energy spent on fixing and cleaning things so please allow me to write up a quick recipe instead. It also happened to be a no fuss cooking recipe. After this, I need to go lie down, take a deep breath, and recuperate. 

Creamy broccoli bake using Cheddar and cream of mushroom -


  • 2 broccoli
  • 1 can of cream of mushroom
  • 1 small pack/200 grams shredded Cheddar cheese
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup of seasoned bread crumbs (I used Japanese panko mixed with 1/2 teaspoon of dried Italian seasoning instead)


Preheat the oven to 260 degrees Fahrenheit. 

Melt the butter and mix with seasoned bread crumbs. I used Japanese panko with 1/2 teaspoon of dried Italian seasoning instead. 

Remove the fibrous layer from the broccoli stems and break into large bite size pieces. Steam for about 15 minutes.

Brush the bottom of the baking dish or casserole with oil or some melted butter to prevent sticking. Mix in 1 can of cream of mushroom with steamed broccoli. 

Add in the Cheddar cheese and mix well.

Evenly pour the bread crumbs over and into the oven for 20 minutes. 

It's an easy side dish recipe that goes well with seared fish fillet or rotisserie chicken. You can even serve it with simple pasta as one extra source of green veggies.

Maybe a few dashes of Tabasco if desired. I'm a sucker for spicy food, especially when it means  oozing cheese with a kick.

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