1 can CAMPBELL’S® Condensed Low Fat Cream of Broccoli Soup
1 can CAMPBELL’S® Condensed Cheddar Cheese Soup
2 cups (500 mL) hot cooked brown rice
1 cup (250 mL) shredded Cheddar cheese
1/2 cup (125 mL) Parmesan cheese
1/2 cup (125 mL) panko bread crumbs
YIELD 12 servings
Preheat oven to 350°F (180°C).
Heat butter in a sauce pan over medium heat. Add the onion and garlic and sauté until tender,stirring occasionally.
Add broccoli and cook until it is tender-crisp,stirring occasionally. Stir in the milk,soups,cheddar cheese and the rice. Stir until the cheddar cheese is melted. Pour the broccoli mixture into a 2 quart shallow baking dish.
Combine parmesan cheese and panko bread crumbs in a mixing bowl.
Sprinkle the bread crumb mixture on top of the broccoli mixture to cover evenly. Bake in preheated oven for 20 minutes or until the mixture is hot and bubbling and the crust is golden brown.