Prep Time: 10 minutes | Cook Time: 35 minutes
- 1 10-3/4 oz can of condensed cream of mushroom soup
- 1 cup plain Greek yogurt
- 2 stalks broccoli, cut into florets
- 1 cup shredded cheddar cheese, divided
- 2 Tbsp finely grated Parmesan
Preheat your oven to 325ºF.
In a saucepan over medium-heat, add the can of condensed soup, yogurt, broccoli, and 1/4 cup of cheddar cheese. Heat until warmed, about 4 minutes. Transfer to a greased baking dish.
Top with remaining cheddar cheese and Parmesan and bake until bubbly, about 30-40 minutes. Serve.
You can also use thawed frozen broccoli in this recipe.
If cheese is browning too fast, cover with foil until broccoli is tender.
Love vegetable sides?