Reviewed: Nov. 28, 2005

This was ok, but would definitely need some tweaking. Between steaming and then baking, the broccoli ended up very mushy. Maybe it would be ok if not steamed first. I tried the recipe with Cheddar because it goes so well with broccoli, but it was pretty bland, needed a lot of pepper.

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Caroline

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Reviewed: Oct. 18, 2005

My family absolutely raved about this dish. It's a terrific alternative to "plain broccoli". It's very tasty and easy to make. Enjoy!

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Sylvia

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Reviewed: Oct. 16, 2005

this was a great way to make my plain steamed broccoli amazingly yummy, i used half processed pepperjack and half shredded chedder, and light margarine, and it was great

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FAEREQUEEN

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Reviewed: Apr. 6, 2005

This was tasty. If you follow the directions you get a wonderful cream sauce. After baking it I found the texture of the cheesy mix to be a little like cottage cheese, I think this could be avoided by letting the dish cool for a couple minutes before serving.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jan. 2, 2005

This recipe was okay, not fantastic. Cheddar cheese tends to go best with broccoli - but for the sake of the recipe I used 3 cups cheddar and 1 1/2 cups of swiss (I always add extra cheese). After baking the broccoli didn't stay crisp and was a bit mushy... the sauce didn't fully absorb and there was excess liquid. Perhaps omitting the eggs would fix this problem and help the recipe taste 'cheesier.' If you taste the sauce prior to adding the eggs it is actually quite good... I may try to make it again with a few modifications.

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Serena

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Dec. 19, 2004

This got rave reviews from the fam even though I did not have enough ingredients. Very easy to make and a nice break from steamed broccoli, which we seem to eat at least two or three times a week.

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Bobby Darnell

Cooking Level: Intermediate

Home Town: Perry, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 18, 2004

I really like to take this to carry-ins. It's relatively simple and people seem to love it. I use sharp cheddar cheese instead of swiss. I also mix it up the night before, throw in frozen broccoli and bake it in the morning and it seems to come out fine. It sometimes takes longer to cook if the broccoli isn't thawed yet.

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YAKIMICKI

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Reviewed: Nov. 24, 2004

This was very good. My husband is a very picky eater and he even ate the leftovers for lunch the next day. I did make a few modifications. I added cauliflower and I didn't have much swiss so I added some shredded cheddar but pretty much followed the rest. Thanks for the receipe.

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JBENSON19

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Reviewed: Sep. 10, 2004

Excellent recipe!! I cut it in half and made it low-fat (used I Can't Believe It's Not Butter, fat-free cheese & skim milk) and it was STILL delicious! Thanks so much!

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LAURAMA1230

Cooking Level: Intermediate

Home Town: Westford, Massachusetts, USA

Living In: Stafford Springs, Connecticut, USA

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Reviewed: Jun. 24, 2004

Ok and tasty, but nothing out of the ordinary. Thanks for submitting it.

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MONNALIKI

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Reviewed: Dec. 2, 2003

I made this on Thanksgiving. My daughter is a vegetarian. It was very good. I used an American/Cheddar blend cheese and frozen broccoli (thawed). Turned out great.

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KFLANAGAN1

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Reviewed: Aug. 25, 2003

I was a little skeptical of this recipe, but I wanted to jazz up my plain broccoli and carrots and I had all the ingredients on hand...needless to say, I'm glad I did. It was delicious! I cut the recipe in half, used Foxy bagged broccoli and carrots (they steam in the bag in the micro) and Cabot Hunter's Cheddar cheese (the best!), topped with breadcrumbs and gobbled it up! Thank you, this one is a keeper.

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KMOQUIN

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Reviewed: Aug. 11, 2003

I love it! I used swiss cheese. I ate this over basmati rice. Next time I'm going to add homemade spätzle to the mixture before I put it in to bake. I've also considered adding grated carrot, just for the extra color, but one step at a time. Can't wait to try this out on family or friends.

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Jenny

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Reviewed: May 9, 2003

Very good, if you like swiss. I steamed the broc. in the microwave...worked out fine, Scaled the recipe down to serve 4 and followed the recipe exactly. Very yummy!

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SHORTY777

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Reviewed: Jan. 2, 2003

No one cared for this dish. It is mainly like broccoli in an egg custard -- nothing special and kind of bland. I didn't make this with Swiss cheese, so maybe that was the reason.

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Beckycooks

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 1, 2002

YUMMY! I used 4 cups of cheddar cheese, not swiss, and it was wonderful. I served it at Thanksgiving dinner. Everyone loved it.

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stacey

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Reviewed: Oct. 15, 2002

This was a simple recipe to make. Used shallots, not onions. The swiss cheese was a bit too sharp so if I make this dish again, I'll probably use a different, milder cheese. Overall, it was a good sidedish for Thanksgiving dinner.

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SIERRAMUM

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Oct. 5, 2002

Was slightly bland. If I were to ever make this again I would had a thin quiche crust to the bottom. The broccolli and cheese are a nice mix but something is missing...

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JUNEODELL

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Reviewed: Jul. 15, 2002

I have broccoli casserole recipe I've used for years but thought I'd try this one to use up the swiss cheese I had......VERY GOOD....everyone really liked this casserole! I will definitely make this again!

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ASHBERRY95

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Reviewed: May 9, 2002

I cannot say enough about this. I served it with rice and we loved it for days. Wow. This is going to become a regular with us!

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MAMASCHO

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