Recipe information
Ingredients for - Ingrid Hoffmann's Broccoli and Poblano Pepper Casserole
1. 2 lb. frozen broccoli florets -
2. 1 poblano pepper -
3. 2 can cream of mushroom soup -
4. 2 c. sour cream -
How to cook deliciously - Ingrid Hoffmann's Broccoli and Poblano Pepper Casserole
1. Stage
Preheat the oven to 350 degrees.
2. Stage
Defrost the broccoli in a colander. Be sure it is completely thawed and well drained.
3. Stage
Place the poblano pepper under the broiler or skewer on a long fork and place over open stove burner, turning frequently until the skin is blackened and blistered all around. Remove from heat and seal in a plastic bag. The steam will cause the skin to fall off the pepper. Use a wet paper towel to rub off the charred skin. Take out the seeds and ribs, and cut it in medium pieces.
4. Stage
In a large bowl, mix all ingredients. Pour in a lightly greased baking dish and bake for 30 minutes or until hot and bubbly.
