Reviewed: Nov. 12, 2004

This was good...I didn't use corn since my girlfriend doesn't like baked corn, but it came out tasty anyway...I might try a little less sour cream next time...Maybe instead of 16oz, i would use 12oz...

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GCROUTHAMEL

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Reviewed: Nov. 11, 2004

I am not a fan of frozen broccoli, so I used fresh broccoli steamed until tender crisp. I substituted frozen sweet corn (from Costco - it really tastes like fresh corn) for the canned corn. I use cream of mushroom instead of cream of broccoli soup. We prefer cheddar to Velveeta. I am now asked to bring this to every potluck. There are never leftovers! It's one of the best vegetable casseroles I've tried.

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SLANGNESS

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Reviewed: Aug. 2, 2004

This was different. I did not like it. The sour cream was over powering to me.

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MOLSON7

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Reviewed: May 17, 2004

I used 2/3 the bread crumbs and double the butter, and forgot the onions. I think the recipe is good, but the frozen broccoli kind of tastes sour - the cauliflower is good. Might go with frozen cauliflower and fresh broccoli (either sauteed or par-boiled) next time. I will take WILSONSGURL's suggestion and add velvetta next time.

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: May 4, 2004

Easy to prepare. Next time I will precook the brocolli.

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RF369

Cooking Level: Expert

Home Town: Bronson, Michigan, USA

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Reviewed: Apr. 18, 2004

This recipe was great. I read the comments and adjusted accordingly. I doubled the recipe for a large party and used one can cream of broccoli soup and one can cream of mushroom soup and only 1/2 the sour cream. I mixed all of the cheese in with the broccoli/soup mixture prior to baking. It was excellent. Thanks for the recipe!

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WSUDAR

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Reviewed: Jan. 24, 2004

This is a wonderful recipe. I altered the ingredients with Low-fat versions and it was just great. Also added chuncks of chicken under the top stuffing and made it the main course. Went great with salad, will definatly make many more times.

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LORA81

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Reviewed: Dec. 20, 2003

This is a very good casserole, although I made several changes that improved the flavor. I added lots more cheese. I got a pound of American cheese and shredded it, adding it into the broccoli mixture rather than putting it on top. I also used 1/2 cup of Italian breadcrumbs and 1/2 cup of crushed Ritz crackers mixed with 6 tbls of melted butter for a yummy topping. Rather than 16 ounces of sour cream, I used 8 ounces to cut back on the fat a little. Lastly, I added extra broccoli, which I cooked a bit before putting the mixture together. It is DEFINITELY a keeper of a recipe! I can't believe there are reviewers who do not like this recipe! It's one of the best Broccoli casseroles I've ever had!!:-) Thanks Cobra!

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ALLY99

Cooking Level: Intermediate

Living In: Athens, Georgia, USA

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Reviewed: Nov. 30, 2003

I would probably make this recipe again but I would omit the corn and I would saute the onions first. I would also throw all the cheese in the mixture instead of putting it on top.

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JENRULES

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Reviewed: Nov. 27, 2003

This was my first attempt at making any kind of broccoli casserole. I am making it for my family for Thanksgiving.I took the advice of not adding a whole lot of onion and I added velveeta cheese into the casserole. I just took it out of the oven and tasted it and it is so delicious. I love this recipe and I am taking the recipe and sharing it with my family. Thank you so much for sharing it.

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WILSONSGURL

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Reviewed: Oct. 2, 2003

This was really rich and fatty-tasty. (And I'm not a big health nut.) Next time I will try using lower fat cheese, sour cream and soup.

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losangeles71

Cooking Level: Expert

Home Town: Greenfield, Indiana, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Sep. 24, 2003

I've made this dish six times now. Why so many? My sorority sisters now believe I know how to cook, and ask for it at every dinner party. ;-) Thank-you, Cobra! Some advice: I use about half the sour cream and less onion (diced very small). The last four times I made this, I precooked the veggies and had much better results. Definitely add more cheese to the mix if you're a cheese lover like me! I put very little cheese on top, as it tends to burn, and skimp on the stuffing topping as well. Also, consider cooking the dish 10-15 minutes more than listed.

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MELLILAH

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Reviewed: May 7, 2003

Made this for Easter and I wasn't thrilled with it that day, thought it was ok, not quite flavorful enough for me. Heated the leftovers the next day and what a difference!! It tasted great and the guests I sent leftovers home with said the same thing. Think the flavors needed time to meld. My suggestion...make this one the day before (definitely cutting down on the onion) and reheat when ready to serve.

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ttsmom9103

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Reviewed: May 6, 2003

Family loved it! Very creamy...corn tasted really great in the casserole. I don't think I chopped the onions small enough, as it was a little overpowering. But overall really great! :)

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LEANAD

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Reviewed: Apr. 24, 2003

Even with the changes recommended by other posters, my family didn't like this recipe. The sour cream seemed to overwhelm the other flavors. It also took quite a bit longer than 35 minutes to heat all the way through.

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KASUE

Cooking Level: Intermediate

Living In: Herndon, Virginia, USA

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Reviewed: Feb. 16, 2003

This is a great easy recipe. my husband and I loved it. Next time I make it, I am only going to use a small onion, instead of a large onion. I love onions, but it tasted "too oniony". Thanks!

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SBBLAKE23

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Reviewed: Feb. 10, 2003

This recipe is very simple to make and has such a good flavor to it. When I made it I didn't even like broccoli (or cauliflower) but I added cauliflower to it as well and now I love both! It might be a good way to get young ones to eat veggies with out them even realizing they are eating them!

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EmoHill

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Reviewed: Jan. 28, 2003

Great recipe. It could be served as a main dish, if you add chunks of ham to it.

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JDOUGLAS9696

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Reviewed: Jan. 22, 2003

I've been looking for a broccoli casserole recipe that did'nt include rice but was still just as filling. This was the perfect recipe!! My husband could'nt get enough of it. Thank you!! It was delicious!!

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VIRGINIA_RAVEN

Cooking Level: Expert

Home Town: Check, Virginia, USA

Living In: New Kent, Virginia, USA

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Reviewed: Dec. 26, 2002

I made this for Christmas and it didn't get heated through in the time the recipe stated. Everything else was done and eaten by the time this was ready. For the few people who ate some, they loved it. I covered the top with aluminum foil to prevent the stuffing and cheese from drying out. I uncovered it the last few minutes. I will definately make this again but I will allow more cooking time. It really is very good

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