ingredients

  • 1 pack Knorr Mushroom soup
  • 1 can evaporated milk
  • 2 c water
  • 1 pack all-purpose cream
  • 2 Tbsps butter
  • 1 onion (medium) finely chopped
  • 2 blanched broccoli cut into florets
  • 1 cup grated cheese
  • ½ cup fresh parsley , finely chopped
  • Salt and pepper to taste

steps

  1. Dissolve Knorr mushroom soup in evaporated milk and water, then combine with all-purpose cream. Set aside.
  2. In a saucepan, sauté butter and onions, cook until translucent.
  3. Carefully pour in cream mixture, stir continuously to avoid lumps. Add salt and pepper to taste.
  4. In a baking dish, pour creamy mixture on top of blanched broccoli florets, top with grated cheese and chopped parsley. Bake at 350ºF for 25-30 minutes or until cheese melts.