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: Nov. 25, 2004

I've made this a few times. I made it for 2 separate Thanksgiving dinners, everyone raved. Simple, and yummy. I add a small container of sour cream, and use seasoned salt, pepper, garlic salt & broccoli florets. I also top the casserole with more of the shredded cheddar & crushed crackers. Another keeper. Thanks Stacy. =)

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Miz

Cooking Level: Expert

Living In: Erie, Pennsylvania, USA

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Reviewed: Nov. 24, 2004

I discovered this recipe back in 1999 and we have made it every Thanksgiving since. All four of my kids beg me to make it, in fact, it is so good that we often have it throughout the entire year. It does make a lot! But everybody that tries it loves it,and it disapears quickly around here. Many thanks to Stacy and her mom!

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TREASALEE

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Reviewed: Nov. 21, 2004

This was a big success with all my friends at our dinner! I've passed it on to others.

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RACHSAND

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Reviewed: Nov. 21, 2004

This is an awesome recipe. I have been making it for years. I read all the reviews and can't beleive no one suggested trying it with some cubed ham. Also try a mixture of broccoli and cauliflower.

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LOLLEYBAUER

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Reviewed: Nov. 19, 2004

I cooked this recipe last year for side dish @ Thanksgiving. My family could not get enough of it. I will be cooking this again this year for the Holidays.

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SINGLEDOUT

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Reviewed: Nov. 11, 2004

This is the best broccoli casserole recipe ever! The kids BEG for it!

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AEQUINN2003

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Reviewed: Nov. 6, 2004

This was just too overbearingly rich. My husband, who loves broccoli & cheese recipes, barely touched his food. Sorry, but I just don't recommend making it.

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CHEETAHCHICK

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Reviewed: Nov. 5, 2004

A yummy American classic! Cheesy and creamy with the goodness of broccoli. It may not be fancy or exotic cuisine, but I think it almost anyone would find it tasty. A good choice for potlucks or holiday meals where you're trying to appeal to variety of people and tastes. As others recommended I used 1/2 cup sour cream and 1/2 mayo, instead of all mayo. Also used light sour cream, light mayo and light cream of mushroom, which worked just fine. I used more cheddar, about 12 oz, which I thought helped. Next time I'll probably use *extra* sharp (I used just sharp this time) to give it more flavor. The tang of the cheddar seems to diminish when baked. I also used fresh broccoli, which tasted great, but was a lot of work to cut up. I'll probably use the frozen next time, as the recipe suggests, to save work.

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BERNICIO

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Reviewed: Oct. 16, 2004

Everyone I've ever fed this too loves it (my family, picky kids, my veggie hating husband, coworkers at potlucks, etc). I do top mine with crumbled Ritz crackers and a spritz of butter before baking. Absolutely fabulous. However, if you're looking for a healthy way to get your veggies this might not be for you (but it is one of the tastiest!).

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FoodieQ

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Reviewed: Sep. 29, 2004

I love this recipe. So easy. I used Healthy Request cream of mushroom soup and used fresh broccoli that I steamed in the microwave for 10 minutes instead of frozen broccoli. I also used 1 tsp of dried onion because I didnt have a fresh onion on hand. I am serving this tonight w/ turkey burgers... hopefully it goes over well with the picking eaters at my table. I baked it covered in a deep round dish for 45 minutes and the uncovered for about 15 minutes. I think it's delicious.

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NANETTEH

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Reviewed: Aug. 11, 2004

very easy...i used fresh broccoli instead and it turned out great not as mushy as frozen.

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BETSY410

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Reviewed: Aug. 3, 2004

Followed recipe exactly and it turned out great!

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MJROE123

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Reviewed: Aug. 2, 2004

Yummy! I added a bit more cheese and sprinkled cheese on the top ~ next time I will leave the egg out because I like the sauce consistency without it. Definately a keeper!

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Lesha

Cooking Level: Expert

Living In: Windsor, Nova Scotia, Canada

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Reviewed: Jun. 23, 2004

I really liked this, used 1/2 c. sour cream and 1/2 c. mayo per other reviewers suggestion, left out chopped onion and topped with french fried onions 10 minutes before baking time was over. Very yummy!

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JELLOB3P0

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Reviewed: May 2, 2004

This recipe is excellent! I used premium (frozen) broccolli instead of fresh. The only thing I suggest is to make this as a side dish because it's not very filling.

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Teagan

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Reviewed: Feb. 29, 2004

Yum! I used mostly cauliflower with some broccoli and red peppers, because that is what I had in the fridge. It made the casserole very pretty, but next time I will leave out the red peppers as the flavors just aren't that complimentary. I added extra cheese per other reviewers as well as shredded asiago cheese. Very good, i will be making this again!

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GIRLWITHASWORD

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Reviewed: Feb. 12, 2004

This casserole needs some rice or something... it didn't have very much substance. Although the recipe was o.k., will probably not make again.

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Luv2CookDinner

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Reviewed: Feb. 2, 2004

This is wonderful! My husband and my 2 year old son loved it!!! I'm not even a big veggie fan, and I loved it, too! I also omitted the salt, and even found (after a couple of times running out of ingredients) that I could do without the egg and onions, and it still tasted great! Thank you for sharing this recipe.

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MCSETTER

Cooking Level: Expert

Home Town: Torrance, California, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: Jan. 15, 2004

This was really good, but watch out for the salt. I may have put too much and it was really salty. Otherwise we really would have enjoyed it. May try again.

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