Broccoli Casserole This recipe is unusual for me in that it relies on processed products. Sometimes comfort food needs an exception. For the committed locavore, you could always use homemade cream of mushroom soup that was thickened with cornstarch or arrowroot. But one of the joys of this recipe is that it is easy to throw together. 1 pound broccoli, cut into bite-sized pieces, or bag of chopped broccoli 1 can cream of mushroom soup 1/3 cup of milk or water 8 ounces cream cheese or crème fraiche Steam broccoli until just al dente. Mix remaining ingredients. Add broccoli to soup mix and pour in medium baking dish. Bake at 350 degrees for 30 minutes or until bubbly. Variations: Top with cheese Top with mix of hard grated cheese and bread crumbs Substitute the all or some of the broccoli for cauliflower © 2010 Copyright, Laurie Erdman