recipe reviews for:

Awesome Broccoli-Cheese Casserole

“My mom used to make this easy recipe every Thanksgiving when I was little. We kids could never get enough! It was our very favorite Thanksgiving vegetable. If you have children, or have some coming to visit you as guests this Thanksgiving, I guarantee that they will eat (and enjoy) this veggie dish! Even though I rarely cook with canned condensed soups, I still make this yummy broccoli casserole during the holiday season. It's fabulous with a Christmas ham and potatoes au gratin too. (Note: Be sure to use sharp Cheddar cheese for a nice full flavor.) Mmmmmmm!”

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Reviewed: Oct. 27, 2009

Will def make this again and again. WAS SO GOOD. Shap cheddar cheese didnt melt very well.

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AmberW

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Reviewed: Oct. 25, 2009

Had Brocoli in the freezer that I needed to use. Thought this looked easy so I would try it. Honestly, I didnt have high expectations because things I have tried via online hasn't turned out the best. But my family loved this. It was easy and I will def. make this again. Super Great recipe!!!

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mtodd50

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Reviewed: Oct. 14, 2009

I loved this! It reminds me of a quiche but without the bread. I used low-fat and fat-free ingredients and it still came out great. It's SO easy, too! I had also thought that bacon or even cubed ham might be a good addition next time.

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KMICHITSCH

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Reviewed: Oct. 11, 2009

This was an excellent recipe!!! I did modify it slightly. I added 1 pkg instant of long grain rice, 3/4 lbs of bacon, and subsituted cream of chicken soup for cream of mushroom. Wow!!! Delicious.... I am also going to try using the mixture minus the brocolli with bread crumbs to make a stuffing. Thanks, one of my favorites!

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seedorff2005

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Reviewed: Aug. 20, 2009

Family loved this dish. Thanks for sharing!

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Kay

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Reviewed: Aug. 15, 2009

Family loved it! No problems here.

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Frannie

Cooking Level: Beginning

Home Town: Glen Allen, Virginia, USA

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Reviewed: Aug. 3, 2009

It was fun to try, but I wouldn't make it again. Watch out for the salt, perhaps not adding any because the mushroom soup is salty enough.

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Sharon

Living In: Victoria, British Columbia, Canada

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Reviewed: Jul. 21, 2009

I made this as directed, and it was just ok (though my fiancé seemed to like it rather well). I found it to be quite bland, and only when reheated the next day with some salt and pepper was it semi-tasty. Won't make again...

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Lori F.

Cooking Level: Expert

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Reviewed: Jul. 1, 2009

This casserole had good flavor but as with all casseroles of this type, I always have a problem with too much oil from the cheese. In addition, the 1 c. of mayo adds more oil. Any suggestions? I made a few changes.....cream of chicken soup b/c that is what I had. To the soup, mayo and onion I added pepper and garlic powder and left out the egg. I blanched fresh broccoli and used that in place of frozen. Overall, good flavor and the oil "soaks in" if you let the dish rest when it comes out of the oven. Would the cracker crumbs on top soak up some of the oil?

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Shelley

Cooking Level: Intermediate

Home Town: Branford, Florida, USA

Living In: Apopka, Florida, USA

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Reviewed: Jun. 19, 2009

This was really good. I used low fat ingredients. That is the only changes I made.

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Michelle

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Reviewed: Jun. 11, 2009

delicious! and so easy! I added some summer squash and zucchini just for variety and it turned out great.

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kate

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Reviewed: May 17, 2009

Easy and delicious...a perfect combination.

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Jeannie83

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Reviewed: Apr. 21, 2009

Pretty good. I served it with easter. IT went over pretty well considering how many people turned their noses up at the idea of broccoli at the table. Next time i think i'll use velveeta. I was hoping for a smoother "cheese sauce" and ours stayed lumpy.

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TIGERTRAX3

Cooking Level: Intermediate

Home Town: Westlake, Louisiana, USA

Living In: Jesup, Georgia, USA

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Reviewed: Apr. 13, 2009

I loved this recipe for Easter! My sister complimented me on it by saying that she doesn't ever eat broccoli casserole but ate mine because it was made with fresh broccoli...It Wasn't!! I think adding the broccoli while still frozen (two 16 oz. bags of Bird's Eye broccoli cuts) helped it not get mushy in the oven like some other recipes do! I did use half mayo and half sour cream and added garlic, onion powder and lemon juice as someone else recommended. I also topped it with crushed ritz and melted butter. It was done in exactly 45 minutes just like the recipe states! I am looking forward to eating the leftovers for dinner tonight! :o)

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2009

Fantastic Casserole! Didn't change a thing. Thanks for a simple and delicious recipe.

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Proud Mom

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: La Quinta, California, USA

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Reviewed: Feb. 8, 2009

I had a casserole party tonight and made this recipe. Fabulous! I always add more cheese for fun!

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Cooking Level: Expert

Home Town: Montgomery, Alabama, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Jan. 19, 2009

Perfect casserole to go with any meal. I like to crumble butter crackers on top of my casserole before baking. I found that Ritz crackers worked the best.

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KIRPLNK

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Reviewed: Jan. 6, 2009

Yummy!! This is a keeper. Me and husband both really liked this one. I didn't change a thing. Thanks

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Jackie

Cooking Level: Intermediate

Home Town: Smyrna, Tennessee, USA

Living In: Beechgrove, Tennessee, USA

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Reviewed: Jan. 6, 2009

WOW! I made this for Thanksgiving and all of my family loved it even the children! The broccoli was perfect and tender! Thanks for sharing :)

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Captain Lolo

Cooking Level: Intermediate

Home Town: New Smyrna Beach, Florida, USA

Living In: Altamonte Springs, Florida, USA

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Reviewed: Jan. 4, 2009

I followed the other suggestions that people put for this recipe. I used one can cream of mushroom and one can cream of celery. I only had mild cheddar cheese on hand and it worked fine. I used crushed ritz crackers which was great! The recipe calls for too much salt and pepper. I put 1 tsp salt and 1 tsp pepper and it still came out a bit too salty. The fresh broccoli worked great and I only used the florets of the broccoli.

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