Reviewed: Nov. 3, 2009

This got good reviews by my guests, but I would change a couple things next time around. I would use lots less mayo and add more cracker topping.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 28, 2009

Wonderful dish!!! Very versatile. I had a bunch of leftover broccoli, as well as brussel sprouts and zuccini and I was looking to use them all up before they went bad. Only had cream of chicken so I added a can of mushrooms to it. Added more crackers on top. Delish! My family loved it but I didn't have too much because of the fat content. In the future I will try using all lower fat ingredients. As someone else tried.. I will see how it is with nonfat sour cream. Thanks for the recipe Laura!!

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JOAN2005

Cooking Level: Expert

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Reviewed: Apr. 17, 2009

I used fat free sour cream instead of mayo, I used garli powder instead of garlic salt, and I used reduced sodium soup. This recipe turned out very creamy and delicous. I will definitely make again.

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Jennifer

Cooking Level: Intermediate

Living In: Westlake Village, California, USA

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Reviewed: Apr. 5, 2009

Very tasty! I added celery , less mayo and 1egg

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Meegs

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Reviewed: Apr. 3, 2009

I used 1/2 cup of Wisconsin Mammoth Cheddar and it tasted great.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Feb. 26, 2009

MY KIDS LOVE IT!! and so do I. an easy and delicious way to eat plenty of vegies.

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santitam

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Reviewed: Jan. 18, 2009

I made this for Thanksgiving, but I totally goofed! I didn't realize until I was serving it that I forgot to add the cream of mushroom soup!! BUT, honestly, it was still soooo yummy. Without the soup the texture and flavor of the dish was different than intended, but it was so good I'm not sure that I would even use the soup the next time. Maybe just some more cheese.

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ShannaB

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Reviewed: Jan. 17, 2009

This was awesome and my five year old daughter loved it. It's a keeper!

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cogentd

Home Town: San Angelo, Texas, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Jan. 8, 2009

I'm a big fan of green bean casserole so I was hoping this would be a broccoli version. Not so much. This was kind of "gloopy". Too much soup and mayo. I don't think I'll make this again...sorry. :(

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Tina C.

Cooking Level: Intermediate

Home Town: Darmstadt, Hessen, Germany

Living In: Parrish, Florida, USA

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Reviewed: Jan. 7, 2009

this was really good! i would definitely make it again.

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terka

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 5, 2009

The best broccoli casserole ever! I have been making this recipe for a couple of years now and my family loves it!

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amyndan

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

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Reviewed: Dec. 27, 2008

Pretty good recipe. I used cream of mushroom, cream of celery and condensed cheddar soup...made enough for 20 people. I also added cooked rice and sprinkled the top with bread crumbs.

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Lisa T.

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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Reviewed: Dec. 27, 2008

The first compliment I've gotten from my picky bro in law. He couldn't stop raving. This is the best recipe I've found on this site to date. Hellmans mayo is the only mayo that seems to really thicken it up. I've tried others and they just don't work as well. Unbelievable taste.

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bilheat

Cooking Level: Intermediate

Home Town: Defiance, Ohio, USA

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Reviewed: Dec. 26, 2008

To lower the fat, I used 2 tbsp of low fat mayo & low fat cream of mushroom soup. Sauteed red onion in olive oil instead of butter. Used fresh broccoli & threw in 2 stalks of chopped celery. Absolutely delicious! Very very tasty. Thanks for sharing this recipe

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esjaywhy

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 26, 2008

I will make this agian very soon. Great recipe.

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Kimberly

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

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Reviewed: Dec. 22, 2008

I made this recipe for an office holiday dinner and it was REALLY good! The only change I made was that I used broccoli florets instead of chopped broccoli. I also used more cheese than the recipe called for! (I always use more cheese than recipes call for!) Also I up scaled the size to serve 20! The dish came out perfectly- not too dry but bot runny! The only other change I will make next time is to NOT saute the onions prior to adding. I think it needed a little more onion flavor (but I LOVE onion) and maybe a little crunch! Might even dice some water chestnuts in it next time!

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LAH

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Reviewed: Dec. 21, 2008

OMG!!! This is amazing. I absolutely loved this recipe. The only adjustment that I made was to use 1/2 the amount of mayo. But this was absolutely stunning.

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trish

Cooking Level: Beginning

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Reviewed: Dec. 17, 2008

This has become a family favorite - something I am requested to make at every event/holiday. Modificaitons: reduce mayo to 1/2 c (light mayo) & add 1/2 c light sour cream, cream of celery soup, 1/4t celery salt, garlic powder to taste. I use almost 2 cups of mixed sharp & mild cheddar cheeses. I also add 10 oz frozen chopped spinach (defrosted). Essentially, this dish can handle 20-36oz of any veggies you've got if your casserole dish is big enough. Top with any flavor CheeseNips (made with real cheese & butter topping not needed ) OR crushed stuffing mix (top with butter) I find it takes closer to an hour to bake, cover with foil for the first 30-40 min & the topping does better. Enjoy!

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Sasha

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

My aunt always made this dish for Thanksgiving and Christmas and now that I live away from family I wanted to make it and am so glad that I found this recipe. I do however omit the lemon juice and onion.

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mypini

Cooking Level: Intermediate

Home Town: Eagle Lake, Florida, USA

Living In: Phelan, California, USA

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Reviewed: Nov. 24, 2008

My family really liked this recipe; very creamy and buttery flavor. I recommend decreasing the amount of garlic salt and seasoned salt to 1/4 tsp (instead of 1/2 tsp) since it was a bit salty for our taste. Also cooking time was closer to 50-55 minutes. Overall we really liked this and plan on making it as a Thanksgiving side.

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