Cheesy Vegetable Bake

Hi all!

A wonderful recipe to share with you all, that is, if you like vegetables.

You will need:

1 1/2 lbs. broccoli cut up (use the stems but cut them in thinner pieces)

1 red bell pepper, deseeded and sliced (or use what ever other veggies you have on hand)

1 can (10 3/4 oz.) cream of mushroom soup  (or you can try cream of chicken, or celery, etc.)

1/3 cup half and half 

2/3 cup shredded cheddar cheese

1 tbsp. grated red onion

3 tbsp. bread crumbs 

1 tbsp. melted butter

(I omitted the salt, pepper, and paprika-tasted better the 2nd time when I didn't add it because the cream soup and cheddar cheese are salty enough)

Preheat the oven to 350°F

Bring a large saucepan of lightly salted water to boil.

Add the broccoli stems (I also had carrots so added them at the same time; you would do the same if you add celery b/c they need more time to "soften") and simmer for 2 min. 

Add the florets and pepper-cook for 4 min longer. 

Drain well!

Transfer to an oven proof dish.

Heat the soup, half-and-half in a medium saucepan, stirring until combined.

Stir in:

cheddar cheese

onion (I browned them on a skillet beforehand)

Cook until cheese is melted

 Pour the cheese mixture over the vegetables

To make it extra cheesier the recipe card says to sprinkle an additional 1/4 cup grated cheddar cheese before adding the bread crumb mixture.

Update: I just made it again after posting it; was craving it and it is so worth to put the extra cheese!! Also added red peppers and celery and tasted even better (and looked prettier) then the first time.

Combine the bread crumbs and butter in a small dish

Sprinkle evenly over the vegetables and sauce

Bake until lightly bubbly-about 25 min

And Enjoy!

Eat it with whatever you'd like.

The original recipe is called Easy Cheesy Broccoli-I thought vegetables fit better ;)

I had this recipe in my collection for a while. I think it came in the mail! I finally tried it (over winter break) and hope to make it again this weekend.

Blessings,

Lesya