This is a great breakfast, brunch, or dinner side! Cheesy Broccoli Casserole 10.5-oz can cream of mushroom soup ½ cup Low-fat Milk 2 tsp yellow mustard 16-oz bag frozen broccoli cuts, thawed and well drained 1 cup Mexican cheese blend ⅓ cup dry breadcrumbs 2 tsp butter, melted Preheat oven to 350 degress F. Take out a 1 1/2-quart casserole and stir together the soup, milk, broccoli and cheese. Use a small bowl to mix together the breadcrumbs and butter. Sprinkle the crumb mixture over the broccoli mixture. Bake the casserole for 30 minutes, which is when the broccoli should be tender. Let the casserole stand for 5 minutes before serving.