Ingredients:
5 cups fresh broccoli florets ( uncooked, can use less)
1 (10 ounce) cans cheddar cheese soup, undiluted
1 cup grated old cheddar cheese
1 red bell peppers, seeded and cut into 1-inch pieces
1 small onions, chopped
3 tablespoons half-and-half cream ( or for a thicker sauce use whipping cream)
2 teaspoons Worcestershire sauce ( can use more)
black pepper
Directions:
Set oven to 450 F.
Prepare a baking sheet and a piece of heavy-duty foil about 24×12-inches, then spray the inside of the foil with non-stick cooking spray.
Place the broccoli in the center of the foil.
Fold up the foil slightly to create a “pan”.
In a bowl combine the undiluted soup, bell pepper, onion, half-and-half, Worcestershire sauce, black pepper; mix well to combine.
Add/stir in grated cheddar cheese; mix to combine.
Pour the cheese mixture over broccoli.
Fold up the sides and ends of the foil to seal packet, leaving head space for heat circulation.
Cut a small slit on the top of the foil to allow steam to escape.
Place the packet on a baking sheet.
Bake in oven (or place on an outdoor grill) for about 25-35 minutes or until the veggies are crisp-tender.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.