1can (10.5 oz) condensed cream of mushroom soup (or cream of broccoli soup)
½cupmilk
1teaspoonsoy sauce
1½cupsFrench’s fried onionsdivided
Instructions
Preheat oven to 350°F. Grease an 8x8 inch baking dish.
Cut the broccoli into small florets. Place in a large microwavable bowl, and pour ¼ cup water into the bottom of the bowl. Cover and microwave for 4 minutes, or until the broccoli is just tender. Drain the broccoli well.
In a medium bowl, whisk together the condensed cream of mushroom soup, milk, soy sauce.
Add the soup mixture to the drained broccoli, along with ½ cup of the onions. Mix to combine.
Pour into the prepared baking dish. Cover with foil and bake for 20 minutes. Top with the remaining fried onions and bake for another 5 minutes. Serve while warm.
Notes
Do not reconstitute the condensed soup—just pour the can into the bowl as-is. You can use cream of broccoli soup, cream of celery soup, or cream of chicken soup in place of the cream of mushroom soup. After steaming frozen broccoli, make sure it is completely defrosted. Microwave for 1–2 minutes longer if needed, to remove all of the ice crystals. You can also use a steamer basket to steam the broccoli. Pour 1 inch of water in a large saucepan. Add a steamer basket and broccoli. Bring the water to a boil, then cover and steam for 4 minutes. Make it ahead: assemble the casserole as directed but do not bake it, and do not add the fried onions on top. Cover and refrigerate for up to 1 day. Bake as directed when you're ready to serve it.