Reviewed: Feb. 20, 2006

Yumm! This was awesome. I made it for my husband and I for dinner. This was wonderful and so easy to make. Good enough to sit down and eat a large bowl of this for dinner and nothing else. I did not have the croutons, therefore left them out. However, I did add 1/2 cup fresh mushrooms to the sauce. It was delicious. I would cut the pepper amount in half next time. It was a little warm. Other than that it was great. Next time I may add some penne pasta and bite size chicken pieces. Would make a great pasta! Thanks for the recipe.

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Lucky / Sami

Cooking Level: Intermediate

Living In: Kernersville, North Carolina, USA

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Reviewed: Feb. 8, 2006

This was an o.k. recipe. From the reviews, I expected it to be a lot better. The only thing that I changed was I used crushed ritz crackers as the topping. It just wasn't cheesy enough for us.

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REDNECKWOMAN

Cooking Level: Expert

Home Town: Staley, North Carolina, USA

Living In: Asheboro, North Carolina, USA

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Reviewed: Jan. 19, 2006

This recipe is FAB! My kids who won't eat "green" anything LOVED it! I have made this so many times and it is always requested!

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KJWALSTAD

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Reviewed: Jan. 16, 2006

Not bad! I made this for Thanksgiving dinner and it was a big hit. I used crushed Ritz crackers for the topping and sharp cheddar cheese. It turned out fine and was pretty easy to make too!

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BLUZGIRL76

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Reviewed: Jan. 12, 2006

This was fabulous. Even my won't eat vegetables teenager loved this recipe. Rave reviews by the family at Christmas. Thanks.

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DISHMATCHER

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Reviewed: Dec. 24, 2005

i would never ever make this again. well, I'm not much of a broccoli person so maybe thats why it didnt hit the spot. I would suggest this to people who like broccoli ONLY.

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mzsimone

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Reviewed: Dec. 15, 2005

This is excellent just as it is (except I cut down on the pepper and used only 1/2 tsp), but I had a bumper crop of zucchini this summer and added some shredded zucchini to the mix and it made it even better! It also gave it m ore green since I leave the peel on mine if tender. You gotta try this trick to use up some of that zucchini.

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MS. KIMMY

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Reviewed: Nov. 28, 2005

Really good! I forgot the salt and pepper and still was great. I also used two cups of sharp chedder and added 1/2 cup of skim milk. Consistancy was perfect.

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megan

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Reviewed: Nov. 25, 2005

Very good ! I will definately make this again.But I will add half a soupcan of milk to make it a little creamier and try it without the crumb topping. It had just the right amount of cheese for us. Chopping it up made it a lot easier for the youngest ones to eat. Anything that the grandchildren will eat I will make again. Thanks for the recipe.

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gabbysgrammy

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Reviewed: Nov. 25, 2005

I've made this with and without the croutons (I prefer it with) and I omit the salt because I don't feel it needs it. I also use cheddar cheese and frozen chopped broccoli. Thanks Kaylee!

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Lesha

Cooking Level: Expert

Living In: Windsor, Nova Scotia, Canada

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Reviewed: Oct. 28, 2005

This was awesome! Very quick and inexpensive and it made my wife happy which is the most important thing of all. Thanks!

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IAMBIENY

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Reviewed: Oct. 8, 2005

This was really good. I thought 4 heads of broccoli would be too many but it ended up just right. I added some milk to the cheese sauce to thin it out a bit, I also reduced the salt and only put about 3/4 a tsp of black pepper in it. Thanks, I can see why this is a holiday favorite!

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 24, 2005

This was ok for us. It was very rich. VERY easy to make though!

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Erin

Cooking Level: Intermediate

Home Town: Fennville, Michigan, USA

Living In: Avon Lake, Ohio, USA

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Reviewed: Aug. 8, 2005

I read through pages of reviews & took the advice of all and here's what I did and it was delicious. Omitted the salt, cut the pepper in half, added an extra can of soup, a cup of half and half, and used cheddar cheese.

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LOSANGEL1

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2005

Definitely a keeper. I do it with only brocolli, and sometimes I would throw in ham, or even to be more filling, I threw some cooked tortellini :-). Yummy!

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Lia O'Hara

Cooking Level: Expert

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Calgary, Alberta, Canada

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Reviewed: May 17, 2005

This is pretty good. I followed other reviews by using less salt and pepper and added a 1/4 cup of half and half. I also used italian bread crumbs instead of croutons and frozen brocolli floretts instead of fresh. It's just me and my husband so the amount of brocolli I use is probably less than 4 heads. I really dislike American cheese, so I used marbled Cheddar. I actually serve this as a main dish by serving it over egg noodles.

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Cranappleberri

Cooking Level: Beginning

Home Town: Fairview Heights, Illinois, USA

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Reviewed: May 5, 2005

This was good, but I had to cut the salt & pepper, and it was still too much. I will only use 3/4 tsp. of each next time. I also used 3 packages of thawed frozen chopped broccoli instead of fresh. I cooked the broccoli before adding it to the cheese mixture like the recipe called for. I used 2 cups of cheddar cheese instead of 1 1/2. Next time I will try to add a small container of light sour cream. I used fat free soup and light cheese & it still tasted good.

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NINA8871

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Mar. 17, 2005

This is a good standard side dish, but needs some changes. Next time I make it, I will not add any salt (the seasoned croutons are salty enough) and I will use only 1/4 of the pepper suggested. I made this with cheddar instead of American cheese, which tasted great.

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RANDI5

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Reviewed: Feb. 12, 2005

I made this for a holiday dinner this year to rave reviews. It was a nice change from traditional vegetable dishes, and very easy. The only change I made was to add a little parmesean cheese to the crushed crouton topping.

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