Homey creations made with Campbells Cream of Mushroom soup are a big hit with guests at the Smong house. Per request from my friend Renee here is the recipe.
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3-4 bunches fresh broccoli tops
1 can of Campbells Cream of Mushroom soup
1/3 cup mayonnaise
1/2 cup cream cheese (or approx. 1/2 block)
1/2 cup breadcrumbs
1/2 teaspoon kosher salt
Microwave the cream cheese until it's soft. Mix with mushroom soup and mayonnaise. Cut the broccoli into 2 inch florets. Spray a baking dish with non-stick cooking spray and lay out the broccoli florets in the pan. Spread the soup/cheese/mayo mixture over the broccoli then cover with breadcrumbs and salt. Bake for 35-40 minutes at 400 degrees.
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