Reviewed: Nov. 23, 2007

Just like everyone else, I substituted according to what I had on hand and what my family likes! I doubled the recipe for a large Thanksgiving dinner. I used one can cream of celery and one can cream of mushroom. I also substituted Velveeta cheese for shredded cheese and left out all the salt. Plus, I used frozen broccoli and Ritz crackers in place of croutons. It was a huge hit and requested for another dinner on Sunday!

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Courtini

Cooking Level: Expert

Living In: Lebanon, Indiana, USA

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Reviewed: Nov. 23, 2007

My husband (a broccoli fan) loved this casserole. I substituted cheddar cheese for the American, and used garden herb croutons. The combination of the cheese and salty croutons was perfect.

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zepperdoodle

Cooking Level: Expert

Home Town: Pembroke Pines, Florida, USA

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Reviewed: Nov. 23, 2007

Ehh, just ok for me. I followed Jackie Mac's and others' suggestions to use more cheese (3 C cheddar) and more soup (adding 1 can mushroom & garlic instead of just mushroom), crisp crumbled bacon, some fresh mushrooms, and a ritz and grated parmasean crumb topping, and less salt. It sounded in theory like it would be awesome. It was ok, but nothing special. Like others have said for some reason there was just "something missing." Even with all my extra add-ins. I'm thinking this recipe needs either mayo or sour cream to round it out, but I'm not bothering with it anymore. This recipe is more work than the Awesome Broccoli Casserole on here (where you just basically dump, stir and cook), and IMO, not worth the extra effort. I tried this one for Thanksgiving, and it was sampled, but not devoured. Nothing bad about it, just kind of blah. BTW I'm glad I doubled the soup, can't imagine the mixture covering all that broccoli otherwise. I originally rated this 3 stars, but am switching to 2, because honestly, a real recipe should not need so much tweaking. Otherwise it's not really a recipe, it's just an idea.

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sandalwood

Cooking Level: Beginning

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Reviewed: Nov. 23, 2007

This would have been a good recipe if someone would have honestly reviewed the quantity of pepper - there were previous reviews warning about the amount of salt!

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SHOGIRL

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Nov. 23, 2007

Didn't care for it. Used cream of celery soup since I had guests that don't care for mushrooms. Used Ritz crackers and a blend of cheddar cheese but it was still missing "something". I won't be making this one again

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Corymia

Cooking Level: Beginning

Living In: Miami, Florida, USA

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Reviewed: Nov. 22, 2007

This was bitter tasting for us. Not sure if it's because I made it the night before or not. I used frozen broccoli that I slightly cooked first, shredded cheddar and followed the rest of the recipe exactly. I ate my serving as did my husband, but my kids, who love broccoli, didn't eat one bit. We threw what was left out. I won't make it again.

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PJCHECK

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Nov. 18, 2007

it was very good but could of used less salt

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sweetmeemz

Cooking Level: Beginning

Home Town: Fountain Valley, California, USA

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Reviewed: Nov. 13, 2007

also great done in a crock pot on low for 2 hours - good for work pot lucks. Just sprinkle premade seasoned breadcrumbs on before serving

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sesecat

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Reviewed: Nov. 8, 2007

Four stars because I didn't follow the recipe exactly and I have some modifications. I used half of a 2 pound bag of fresh cut broccoli, so approximately one pound; a can of reduced fat cream of mushroom soup (Campbell's healthy request); extra sharp white cheddar cheese and half of the pepper. I made the mistake of adding milk to the soup mixture, this made it too soupy. I want the broccoli to have a little something sticking to it, not swimming in it. I also used a cracker mixture on top, but used a butter alternative spread to make it healthier. This will be made again and I may try cream of celery for a milder flavor and for the cheese taste to come through.

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ERINRYA

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Oct. 15, 2007

Very good. I made this as a side dish for Thanksgiving and got rave reviews.

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LINDSAY88

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 25, 2007

Calls for way too much salt. I wish I had read the reviews before making. It was good though. Next time I will omit all extra salt. Also, mine didn't fit in a 9x13. I had to go a size down. And I used cheddar cheese instead of American. Was yummy!

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rellorba

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Reviewed: Sep. 24, 2007

Just made this for a large group - it was a hit. No left overs - I bought the bagged Broccoli florets from Sam's club - and because of the soup and croûtons I did not add ANY more salt ... I will MAKE this again.

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tami

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Reviewed: Sep. 12, 2007

I took the suggestions of using half and half and Ritz crackers on top. Turned out great, even seemed to get better as it set. Will definitely make this again, was very easy to put together!

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JEWLEIGH

Home Town: Kingfisher, Oklahoma, USA

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Reviewed: Sep. 11, 2007

I have been making this for quite awhile, and I love it. My whole family enjoys it. I have made it with a bit of cream to make it creamier and without. Either way, it's excellent. I have made it with the crouton topping and with a whole wheat Ritz cracker topping and again, either way it was amazing. You've got to try this!

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Amber Dilts

Cooking Level: Intermediate

Home Town: Trenton, New Jersey, USA

Living In: Hamilton, New Jersey, USA

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Reviewed: Aug. 20, 2007

This is delicious! The only change I made was to use cream of broccoli soup instead of mushroom because I don't care for it. This is so cheesy and yummy. Definitely a crowd-pleaser.

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ALLIUM

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Reviewed: Aug. 20, 2007

I made this for a 25th wedding anniversary party and it turned out awesome!!! Not a word or a lie, every female at the party was begging me for the recipe. It was gobbled up in minutes. I made a lot of changes though, so heres what I did. I used just half a tsp of salt instead of one and a half, added a can of cream of chicken soup as well as used cream of mushroom and garlic instead of regular cream of mushroom. I added a cup and a half of fresh mushrooms, sliced and a pound of crispy bacon, crumbled. For the topping, I used crushed Ritz crackers and a quarter cup of grated parmesan cheese instead of the croutons. Oh, and I used 3 cups of cheddar cheese instead of 8 ounces of american. Absolutely to die for!!! will definately be making this again.

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Jackie Mac

Cooking Level: Expert

Living In: Stratford, Ontario, Canada

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Reviewed: Jul. 16, 2007

This was really delicious. I made it w/ half cauliflower and half broccoli and used crushed Ritz crackers. Everyone loved it even my picky kids. I will be making this one for Thanksgiving.

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GEORGESGIRL99

Cooking Level: Expert

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Reviewed: Jul. 12, 2007

Very good, and I will definitly make it again. As recommended in other reviews, I increased the cream of mushroom soup, added milk, used cheddar instead of American, didn't add any extra salt, and used bread crumbs with extra butter for the topping. Super easy to make, and it is one of those recipes where you can just ball-park the ingredients until it looks right. I may try the french fried onions as the topping next time!

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Susan May

Cooking Level: Expert

Home Town: Newfolden, Minnesota, USA

Living In: Owatonna, Minnesota, USA

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Reviewed: Jun. 26, 2007

Very YUMMY!

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rene016

Cooking Level: Beginning

Home Town: West, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 14, 2007

I brought this to a picnic and my friend's mother said that she liked it and didn't even like broccoli - always the sign of a winning recipe. I made this incorporating other's suggestions like using cheddar instead of American Cheese, reduced pepper to 1T, omited salt, used Ritz crackers instead of croutons, and I used cream of potato soup just because it's what I had. Also, I too chopped the broccoli - and important step if kids (at least my kids) are going to be eating it. This was good and I will make it again.

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