If You Have a Little Time You Can Whip Up This Amazing, Cheesy Side Dish Everyone Will Drool Over
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I’ve always been a fan of broccoli and cheddar. Throw in some rice and it’s a delicious side or even a meal. Who doesn’t love bubbly cheese? This is the one and only way I can get my kids and even my husband to eat broccoli, aside from roasting it and topping with buttered breadcrumbs.
The ingredients are basic and this cooks up so easy. I actually have gotten into the habit of preparing things as much as possible the night before so I can just throw them in the oven a bit before dinner time. This also freezes well, so if you want you could make a couple pans ahead of time and deep freeze it for later.
Recipe and photo courtesy of Campbell’s.
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Quick Tip: Add chicken and you have a complete meal!
