This recipe was awesome. I did add some fried onions to the top for a crispy crust.My husband won't eat anything with broccoli in it and he loved it! We are putting this one into frequent rotation at our house. Definitely a keeper (and easy too, for our family of 6!)

Reviewed On: Feb. 9, 2009

Very delicious! I used my leftover Christmas ham for this recipe, and our whole family (even small children!) loved it.

Reviewed On: Feb. 9, 2009

This is a recipe that is a family staple for all of our holidays. I misplaced my recipe and was thankful to find it here. However, the preparation for our recipe is different, and it does make a difference in the finished dish. Some of the ingredients are a tad different as well. First, we blanch and drain the broccoli. I think leaving out this step is why some of your dishes are coming out runny, it also makes the color appearance much better. Also, we use slightly less mayo, about 3/4 cup, more cheese (12 oz or 3 cups) and no salt or pepper. There is enough salt already in the soup. Also, we mix the broccoli into the soup mixture. Bake 45 minutes, and then top with finely smashed cheese crackers and return to oven for another 15 minutes or until cheese cracker crust is brown. It is awesome!

Reviewed On: Dec. 25, 2006