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Categories:
fresh broccoli Cheddar cheese soup Cheddar cheese red bell pepper onion cream Worcestershire sauce black pepper
Viewed: 46 - Published at: 7 years agoIngredients
- 5 cups fresh broccoli florets (uncooked, can use less)
- 1 (10 ounce) can cheddar cheese soup, undiluted
- 1 cup grated old cheddar cheese
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 small onion, chopped
- 3 tablespoons half-and-half cream (or for a thicker sauce use whipping cream)
- 2 teaspoons Worcestershire sauce (can use more)
- black pepper
Method
- Set oven to 450F.
- Prepare a baking sheet and a piece of heavy-duty foil about 24x12-inches, then spray the inside of the foil with non-stick cooking spray.
- Place the broccoli in the center of the foil.
- Fold up the foil slightly to create a "pan".
- In a bowl combine the undiluted soup, bell pepper, onion, half-and-half, Worcestershire sauce, black pepper; mix well to combine.
- Add/stir in grated cheddar cheese; mix to combine.
- Pour the cheese mixture over broccoli.
- Fold up the sides and ends of the foil to seal packet, leaving head space for heat circulation.
- Cut a small slit on the top of the foil to allow steam to escape.
- Place the packet on a baking sheet.
- Bake in oven (or place on an outdoor grill) for about 25-35 minutes or until the veggies are crisp-tender.
