Reviewed: Sep. 5, 2005

We really enjoyed this recipe. Didn't change a thing (except used fresh instead of frozen). Thanks for the recipe, Laura.

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DART1121

Cooking Level: Expert

Home Town: Turin, Iowa, USA

Living In: West Bend, Iowa, USA

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Reviewed: Sep. 1, 2005

This was quite easy and delicious. Even my husband who is not a broccoli (or vegetable!) fan liked this. My sons who love broccoli really liked it. I did follow some of the other suggestions and decreased the mayo by 1/2 cup, only used one egg, and used 2 cups of cheese. Will use this for family gatherings and holiday meals.

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HollyRH

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Reviewed: Aug. 23, 2005

Great Dish! My family loves it and it has become one of our favorites....Easy to prepare and very tasty!

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JENCASE25

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Reviewed: Aug. 7, 2005

This casserole is awesome. I used broccoli cheese soup instead of the cream of mushroom and added additional cheese on top instead of the crumbs. I will indeed make this again.

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ARMSTAF

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Reviewed: Jun. 23, 2005

This is a very tasty side dish and everyone really enjoyed it

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Chloe

Cooking Level: Intermediate

Home Town: Hardin, Montana, USA

Living In: Willis, Michigan, USA

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Reviewed: Jun. 20, 2005

Absolutely fantastic recipe! Like some readers suggested, I cut the mayo to 3/4 cup, and because we can't get enough cheese, added a little extra (shredded velveeta). For the topping, I used buttered Cheez-It cracker crumbs for ever more cheese flavor. Thanks for this one!

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GolferGirl

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Apr. 26, 2005

I doubled this recipe (very easy to do) and brought it to a family gathering. I received nothing but wonderful comments. I used fresh broccoli and lots of fresh garlic. Two people have already asked me for the recipe. THANKS!!!!

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BIGBIRD40

Cooking Level: Expert

Home Town: Novato, California, USA

Living In: Granada Hills, California, USA

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Reviewed: Apr. 20, 2005

I followed the instructions and found this recipe to be on the bland side and the texture was worse. The mayo never really blended in and left a chunky texture.

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KRISTIN1100

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Reviewed: Apr. 19, 2005

This was delicious! I used frozen broccolli and artichoke quarters. I happen to have a lot of bread crumbs from my bread maker that doesn't work the way I want it to and so I used those for the topping. Best ever!! Today I'm making it with SW Pepper Jack cheese soup instead of the Mushroom soup. Spicy but just as good.

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Hannen

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Apr. 12, 2005

When I asked my husband if he liked this he dodged me twice, saying something random about the day, so I cornered him by asking "Do you want me to make this again?" and he said, "Oh Lord no,please never again!" I asked if it was the taste or the texture and he said, both. When I asked my son (he is four) he looked as if he didn't want to hurt my feelings, but still said "no". To be fair I don't normally cook this way, I tried this recipe on a whim. In my opinion this is something you might see and avoid at a potluck. Sorry, that is just my opinion.

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Mommy For Two

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2005

My family LOVES this recipe! It is now a holiday must at our house.

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KMBRLYB

Cooking Level: Expert

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Reviewed: Mar. 15, 2005

A winner! My family loved it. I split up the recipe and omitted the crackers and froze half of it. I just defrosted it and added the cracker crumbs, and baked at 350 for the required time, and it was equally as wonderful as if i had just put it together!

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Mrs. Szaps

Cooking Level: Intermediate

Home Town: Newbury, Ohio, USA

Living In: Chesterland, Ohio, USA

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Reviewed: Mar. 12, 2005

It was good, it just needed more cheese added to it. Use sharp cheese.

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BTRACY02

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Reviewed: Feb. 26, 2005

Very good, but better the next day. I used a 16oz package of frozen broccoli and omitted the eggs but kept the other ingredients the same and it was wonderful. It wasn't *soupy* at all This was very good indeed. Thank you.

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CHRISTY PALMER

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Reviewed: Feb. 15, 2005

Yummy!! It was even great as a leftover. I used fresh broccoli instead of frozen and more cracker crumbs. I am going to share this recipe with my friends.

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SUNSHINE43221

Home Town: Columbus, Ohio, USA

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Reviewed: Feb. 1, 2005

I substituted as many ingredients to Light as I could, such as light mayo, 98% Fat free cream of mushroom soup, reduced fat shredded cheese, I used one egg and one egg white and I used fresh broccoli rather than frozen. It was very good but for some reason I enjoyed it more reheated the next day than when I made it that night.

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KARILYNN222

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Reviewed: Dec. 25, 2004

This was indeed the greatest dish at Christmas and Thanksgiving this year. I am so greatful to have found this particular casserole. Thank you so much. everyone needs to try this

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JOANIE543

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Reviewed: Dec. 1, 2004

Delicious!!! I ate the leftovers for days!!!

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JILLFROMFLA

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Reviewed: Oct. 29, 2004

My husband raves about this, and he is a staunch no veggie person! Even my 3 picky kids finished all of it! Wonderful and easy to make, I excluded the onions and used fresh broccoli. Tasted great.

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BESTTMOMMEVERR

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Reviewed: Sep. 20, 2004

Thank you, Laura, for this easy and delicious recipe. I cook for groups, and I tested this on one of our groups, and it got an A-1 rating. The only thing I don't like about this recipe is the canned soup, so I went to the store, got the general ingredients for cream of mushroom soup and made it from scratch. It turned out beautifully. I followed some of the suggestions by others, one was to wait until the end to put on the cheese. I am glad I did this. May I recommend you create a vegan (no cheese) recipe for this one? Also, I added Gimme Lean pretend sausage meat, and that made it extra special. Yummm! One more thing: When I multiplied it for 28, I did have a little more than was needed, so this recipe is very generous, serving-wise, as our people have very hearty appetites.

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VEGGIEANGEL

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