| 1 ¼ pound | Broccoli crowns |
| 1 can | Cream of mushroom soup |
| 5 fluid ounces | Meyenberg Evaporated Goat Milk |
| 1 cup (4 ounces) | Shredded Cheddar cheese |
| 1 can (2.8 ounces) | French fried onion rings |
| Diced turkey, optional |
|
Preheat oven to 350�F.
Steam broccoli, using minimum cooking time.
Drain broccoli and arrange evenly over bottom of 2-quart baking dish.
In small mixing bowl, blend soup and evaporated milk. Pour mixture over broccoli and top with cheese.
Bake 25 minutes.
Remove casserole from oven, top with onion rings, and bake an additional 8 to 10 minutes. |
