Crunchy Broccoli Casserole

• 2 (10 oz.) boxes frozen broccoli
• 1 tsp. cream or milk
• 4 Tbsp. butter or margarine
• 1/2 c. reserved broccoli cooking liquid
• 1 can cream of mushroom soup
• 1 c. grated Cheddar cheese
• 1 c. bread crumbs
• salt and pepper to taste

1. Cook the two packages of frozen broccoli in a small amount of water until tender.
2. Drain, reserving 1/2 cup of the cooking liquid.
3. Arrange the broccoli in a casserole dish.
4. Mix the can of cream of mushroom soup, cream, reserved liquid, salt and pepper to taste.
5. Pour this mixture over the broccoli.
6. Sprinkle the grated Cheddar cheese over the top of the broccoli/soup mixture.
7. In a pan, melt the butter or margarine.
8. Stir in the bread crumbs and mix until all the bread crumbs are coated with the butter. Sprinkle over the cheese topped broccoli mixture.
9. Bake for 30 to 35 minutes in a 300u0b0 oven.

frozen broccoli, cream, butter, reserved broccoli cooking liquid, cream of mushroom soup, cheddar cheese, bread crumbs, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772017 (may not work)