Reviewed: Apr. 15, 2009

This is a wonderful recipe. I Made it for Easter dinner and got many great comments. Will make again.

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Reviewed: Nov. 2, 2008

I usually make a broccoli & rice casserole, but, was looking for something different. I thought this was really good. I used sharp cheddar because that is what I had in the house. I also had to use cream of broccoli soup because my husband is not a mushroom fan. It was pretty good with the broccoli soup, but, I gave it 4 stars because I think if it was made as written with the mushroom soup it would have been better. I will definitely try this again, but, try a different cream soup.

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happyschmoopies

Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA

Living In: High Point, North Carolina, USA

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Reviewed: May 5, 2008

This was a very easy and quick receipe to make. I will use it again as a back-up veggie side dish. I used the Ritz crackers with dabs of butter as I like their taste as a topping better than bread crumbs. I also added 1/4 c diced onions.

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Carolina

Cooking Level: Expert

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Reviewed: Mar. 18, 2008

Very good recipe, my family really enjoyed it. The only thing is it's a little rich, or I would give it 5 stars. Overall it was a very good meal, and I will probably make it again.

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Barb's The Cook

Cooking Level: Intermediate

Home Town: Pittsgrove, New Jersey, USA

Living In: Vineland, New Jersey, USA

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Reviewed: Dec. 26, 2007

I really liked this recipe. It had a little bite to it which was just my taste. Other reviewers warned about the salt so I used a fraction of the amounts called for and it came out fine. I tried topping it with cheez-its (per one reviewer's suggestion) and it was a little too obvious.

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Paula

Cooking Level: Intermediate

Living In: Plant City, Florida, USA

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Reviewed: Dec. 17, 2007

I love broccoli but did not care for this recipe at all. It tasted way to "eggy" for my taste. I cooked it for the hour as indicated because I wanted to make sure the eggs were done. But it seemed dry and overcooked.

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THEWYNNS

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Reviewed: Nov. 28, 2007

This recipe turned out really well. I did add some butter flavored crackers in addition to the bread crumbs and threw in some spices, but a great base recipe.

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PrncssLee

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

Living In: Watertown, Wisconsin, USA

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Reviewed: Oct. 1, 2007

I used fresh broccoli and real aged cheddar, but other then that followed the recipe, and it turned out great! :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Sep. 29, 2007

Was ok, but not that fond of it. I doubt I will make again.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Feb. 24, 2007

THIS WAS WONDERFUL, AND THE FAMILY LOVED IT. AT THE LAST MINUTE, I ADDED FRESH BROCCOLI, AND THEN BAKED IT. OH, MY GOODNESS, THIS REALLY MADE THE DISH. NEXT TIME I WILL JUST USE FRESH BROCCOLI. DO THE WHOLE RECIPE, BUT USE FRESH BROCCOLI. THIS IS ONLY FOR THOSE WHO LIKE THEIR BROCCOI, FIRM, INSTEAD OF MUSHY. THANKS FOR SHARING, NEXT TIME I WILL TAKE A PICTURE.

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V29578

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Reviewed: Oct. 24, 2006

I made this last year for Thanksgiving. It was bland and seemed like it was missing something. I may try a variation with some onion.. I like the idea of something different than green been cassarole.

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MORGANALEAF

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2006

This was YUMMY! I did have to change a few things since I didn't have everything on hand--I used low fat shredded cheese, 98% fat free cream of mushroom soup and light miracle whip. That gave it a sweet zip. I want to try it with Ritz crackers on top next time!

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Candice

Cooking Level: Beginning

Living In: Harrison, Arkansas, USA

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Reviewed: Apr. 16, 2006

Very good with fresh broccoli, only needed to bake 45 min. A big hit at the Easter dinner with ham and a potato casserole.

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MARIETTAKATE

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Reviewed: Mar. 20, 2006

This definitely was a nice change from the always wonderful green bean casserole. I used cheddar in lieu of the jarred stuff, sour cream and mayo, a bit of lemon juice, my usual garlic and onion powders and crushed crackers for the top. I made a lot and I'm sorry to say that there was very little leftover for me to have as my lunch! Really good Michelle and thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Nov. 26, 2005

Tried this for Thanksgiving this year. I prepped it the night before and put it in the fridge until it was time to bake. It was nothing fancy, but it was good, solid, comfort food. It turned out great! Everyone liked it. I thought it looked a little too saucy when I mixed everything, so I added a little more cooked broccoli. I also used Ritz on top (put those on before I baked, not the night before.) Great recipe!

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REENALDO

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Reviewed: Aug. 2, 2005

I made this for Thanksgiving and got tons of compliments! A nice change from the greenbean casserole that we usually have. Thanks!

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REDHEAD_T

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Citrus Heights, California, USA

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Reviewed: Jan. 5, 2005

Very easy and tasty. I made it before, but then again on Christmas and everyone (incl the kids!) LOVED it! Thank you!

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LC1215

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Reviewed: Dec. 27, 2004

We made this for Thanksgiving and there was nothing left over! We tried it when it wasn't hot anymore (we had to travel) but it still tasted very good. We used mild cheddar (instead of the processed stuff) and sprinkled another layer on top. Then we sprinkled crushed Ritz crackers on top of the cheese because if you put them underneath the cheese, they will become soggy. It was a great recipe!

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