Tumbleweed Cheddar & Broccoli Casserole

Broccoli Casserole 1.jpeg

This is the time of year when I start thinking COMFORT FOOD. A few nights ago I craved something warm and cheesy … so naturally I landed on a broccoli and cheddar casserole. I took a classic recipe and kicked it up a notch using 5 Spoke Creamery Tumbleweed Cheddar and my latest addiction … Wine Chips! Fast and simple, this meal can be on the table within 45 minutes.

Ingredients

  • 16 Oz. Frozen broccoli, thawed and drained

  • 1 Egg white

  • 5 Oz. (half can) Cream of mushroom soup

  • 1/4 C. Mayonnaise

  • 1/2 Tsp. Black pepper

  • 1/2 Tsp. Kosher salt

  • 1/2 Tsp. Garlic powder

  • 1/2 Tsp. Onion powder

  • 1/2 Tsp. Paprika

  • 1.5 C. Tumbleweed Cheddar, shredded

  • 1 Canister Asiago Wine Chips

  • 2 Tbs. Butter, melted

Instructions

  • Preheat oven to 350 degrees.

  • In a large bowl mix together the egg white, soup, mayonnaise, and spices until smooth.

  • Stir in the cheese until well combined. 

  • Mix the broccoli into the cheese mixture until evenly combined. 

  • Pour the mixture into a casserole dish coated in non-stick cooking spray.

  • Top with crushed Wine Chips and drizzle with melted butter.

  • Bake for 35 minutes until chips and top of casserole are golden brown

Broccoli Casserole 2.jpeg

Serve hot as a full meal or as a side dish to accompany roasted chicken.

Serves 4

-Jamie ❤️🧀

CasseroleJamie Tomassettibroccoli, cheddar, tumbleweed cheddar, comfort food, wine chipsComment