Wow -- what a total disaster. I have no idea what went wrong, but it was a mushy, runny mess. My first veggie casserole, so maybe did something wrong?

Wonderful!

This is always a crowd pleaser! I used to make this years ago but misplaced the recipe. How happy I was to find it again! THANK YOU! Occassionally I will add 1 cup cooked rice and about a cup diced chicken to this casserole for a complete dinner. My family just loves it!

I was really impressed - after getting the casserole prepped, I stuck it in the oven and ran an errand. When I came back home, I discovered the oven had not heated up properly, and was only at 100 degrees. I tried again, at a higher temp, and even though it didn't end up pretty, it was tasty enough that everyone, from my toddler to my in-laws, cleaned their plates. That almost never happens. What will it be like if I get the recipe right, I wonder? I'll test it out soon, that's for sure!

This is a GREAT way to make broccoli. I did make a couple changes, but very small ones. I used cream of mushroom/chicken soup, 1 tsp of garlic powder (not salt) and omitted the season salt. It was plenty salty, and I LOVE salt! Also, I used fresh broccoli. I didn't steam it ahead of time, so it was a bit crunchy. I would recommend steaming it a bit if you don't like crunchy broccoli. ENJOY!!

Yum! I used fresh broccoli and steamed it in the microwave for just a couple minutes first (we don't like frozen broccoli). Great indulgent way to get your veggies!

Best Broccoli Casserole I have ever eaten!

great recipe. i used cream of celery instead of mushroom because i am not a mushroom fan. i also added 1/3 of a cup of parm cheese. this is so delicious.

It sounded like the broccoli casserole that I've had in the past that I just love, but I would cut back the mayo by at least half. I thought it over-powered all the other ingredients. I'll defnately make agan, but I will start off with only 1/4 cup of mayo. i aso used crused potatoe chips on top instead of crackers.

Made this for Christmas. I used fresh broccoli crowns and steamed them until just tender. I used Mircle Whip because that it what I use. I also added Worcestershire sauce instead of the lemon juice as someone suggested. I also used a sleeve of the ritz crackers as 12 didn't seem to cover the top. I LOVE this casserole. Even my mom took home a few servings for leftovers!

Loved it! I made this at Thanksgiving for the in-laws and they loved it. EVERYONE was having seconds even those who said they done like broccolli. I would definately recommend to others. I use more cheese than what was said, but that's just because I love cheese! I also did not use garlic salt; it's to much salt in my opinion. I saved the garlic taste for the mashed potatoes!

This is VERY close to a recipe I used to make and have been searching for-- with the following changes: 1) instead of cooking fresh onion, dried chopped onion can be substituted (the liquids in the dish will reconstitue it,) 2) instead of cream of mush, use cream of celery soup, 3) lose all that salt and just use a little garlic powder, plus a dash or two of worcestershire instead of the lemon juice, and, 4) top with crushed cheez-its instead of Ritz-- the extra cheddar crunch gives the entire dish a great zing (go crazy-- tabasco cheez-its are expecially good.) No need to top with butter, the topping will brown nicely enough. You can adjust the fat content by eliminating the butter and using low-fat soup. I also use the canola Hellman's with no cholesterol. Ditching the salt brings the sodium content down to next-to-nothing, even with the modicum of worcestershire. When all is said and done, what you're really making here is a custard-- that's why you mix the soup, eggs, and mayo together and then fold in the broccoli and the cheese. It should never be runny. The entire casserole can be assembled the day before and refrigerated, then the topping added right before cooking. Enjoy!

I made this today to take to my in-laws for lunch. It was very yummy and I got rave reviews from everyone. I pretty much followed the recipe exactly except I sprinkled a little more cheddar cheese on top before I put on the cracker crumbs. Excellent!

My family has made this type of casserole for years. There is no need to add any of the extra salts because there is quite a bit in the cheese and mushroom soup. We use fresh broccoli and cauliflower and steam it just a bit. We also use croutons instead of crackers, which gives the top a crunchier texture.

I made this for thanksgiving this year, because my husbands not too big on green vegtables..at first he was a little reluctant but one taste and he was sold. I did change up the recipe a little using the 1/2 sourcream 1/2 mayo suggestion and it turned out beautiful!

My husband and I loved this casserole. It really hit the spot... My children, however, wouldn't touch it...apparently they only eat plain broccoli...go figure!

We have this Broccoli Cassarole every holiday. My family loves it. Even the ones who dont like broccoli. The recipe is PERFECT just the way it is. SO TASTY! No changes needed. Try it, you'll be glad you did.

It was okay. Too salty and too rich.

I made this for Thanksgiving and everyone loved it. The only thing I did different was the cracker topping, mostly in response to another review saying their turnout was soggy. To prevent that I used almost one whole Ritz cracker tube, crushed, over the top. The dish turned out excellent, I will definitely do this again.

Yes! This is what I've been looking for. I use fresh broccoli instead of frozen and I omit all the butter. I do not like it when the broccoli "swims" in sauce, so I use plenty of broccoli to avoid this situation. I like this recipe better than others because the cream of mushroom flavor is not so strong and you don't have to mix the soup, cheese, etc. in a separate sauce pan, just throw it in the casserole dish.