Reviewed: Oct. 15, 2009

I served this last night and everyone liked it. I cut the recipe in half (something I do when I'm trying something new) and got in trouble when there were no seconds! This will make it into my regular rotation!

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Canakat

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Reviewed: Sep. 7, 2009

Turned out FABULOUS! I used frozen broccoli and gouda cheese.... mmmmmmm. So delicious.

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Heather A

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Reviewed: Aug. 31, 2009

OMG! LOVED IT!!!!

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joan k

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 3, 2009

I made a smaller version of this recipe (6 cups broccoli, 2 Tbsp. Butter, 1 Tbsp. Flour, half an onion, 2 cups cheese, 1 cup of 1% milk, 1 egg) and it came out wonderfully. We served it at a dinner for four and still had almost half of it left over.

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CLR

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Reviewed: Jul. 23, 2009

I'll need to try this again...mine turned out nothing like the picture above. The taste was pretty good but the look was just awful...I was hoping it would look more like the picture and come out in "brick" form rather than runny.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Jun. 5, 2009

This was the best recipe for Broccoli casserole! I made it for Thanksgiving last year and it was delicious! I doubled everything so I could make more and we ate the whole thing.

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laura

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Reviewed: May 15, 2009

I cut the recipe in half, it would of been way to much for a family of 6. I don't like swiss cheese so I used a mixture of cheddar and M.J. cheese.

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: May 10, 2009

I used a combo of frozen broccoli & cauliflower, other than that this recipe is spot on, the Swiss Cheese is perfection in this dish!!

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Daisy

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Apr. 27, 2009

This was easy and tasty. Even my 6 year old liked it and she is very picky. I will be making this often.

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Carie

Cooking Level: Beginning

Home Town: Santa Cruz, California, USA

Living In: Huntington Beach, California, USA

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Reviewed: Apr. 23, 2009

I love this recipe. I used sharp cheddar and monterey jack cheese instead of swiss. My family LOVED it!! My 19 year old son who is learning to cook put this in personal cook book. Thank you for sharing.

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Susan

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Reviewed: Apr. 12, 2009

Great with a little bit of pepper jack cheese.

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kvinqui

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Reviewed: Mar. 29, 2009

Wish it had more of a solid consistency.. next time I will add more egg and some fresh tarragon. Overall, good!

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Amanda H.

Cooking Level: Beginning

Living In: Dallas, Texas, USA

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Reviewed: Mar. 23, 2009

This recipe was outstanding. Like the other reviewer, I used low-fat margarine, reduced fat cheese, and low fat milk. The sauce was still thick and creamy, probably because of the flour used as a thickener. Instead of swiss, I used sharp cheddar. Absolutely delish. I'm vegetarian, so this recipe is perfect. Lots of protein! Also, I am trying to get more calcium in, and the broccoli and cheese sauce are like the best of both worlds. Next time, I may use leeks and swiss. Loved it so much, I"m making this with someone in two days!

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cheflaurel

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Reviewed: Mar. 19, 2009

This was amazing! I love that it did NOT call for Cream of Mushroom Soup. I did use Cheddar instead of Swiss and it was so rich and creamy. I will make this many times...really easy to. Thanks!

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MaryJane D.

Cooking Level: Beginning

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Reviewed: Mar. 3, 2009

I made smaller amount, cut in half. used cheddar instead of swiss. Was really good and easy to make. Would be good with added chicken or ham chunks. Will make again.

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dianneher

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Reviewed: Nov. 30, 2008

I first made this dish last year for Christmas dinner and it became an instant hit with family. This year for Thanksgiving I put it into a smaller but deeper container to save space in the oven with the other dishes. DON'T DO IT - it was a little runny on the bottom. The flavor was still very good but for me texture is also very important in food and I feel it baked better in a shallower (9 x 13) pan than the deeper one I used this weekend.

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LIZEAL

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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Reviewed: Nov. 28, 2008

Our family loved this! My father in law wanted cheesy broccoli for Thanksgiving, so we took a chance on it. I think cheese variations of it would be fun to try next. I was disappointed that there was so much butter in it - in hindsight, I don't think it was vital. Also, I think this recipe could have used 10 cups of broccoli, or if chopped smaller, even 12. Overall we loved it!

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semi-awesome cook

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Reviewed: Nov. 2, 2008

This is the best broccoli csserole I have ever made. However, I always substitute sharp cheddar cheese, I have never tried it with Swiss. I first made this 3 yrs. ago for Thanksgiving. When I told my mom what I was bringing she said, "Oh Lisa, I don't like broccoli. But if that's what you want to bring..." Not only did she love it, but she BEGS me to bring to every family gathering!

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Lisa L.

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2008

I added blue cheese in addition to the cheddar and I think it helped. Next time, I will leave out the eggs.

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jiggs

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Reviewed: Oct. 11, 2008

My husband and I loved this. True, it is more like a quiche, as other reviewers noted, but that didn't stop us. I used a bag of cheddar cheese instead of swiss, because it's all we had - otherwise I followed the recipe exactly. Mmmm! Warms up well later for leftovers too.

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