Broccoli Hamburger Casserole

SUBMITTED BY: SANDR2

"Every time, my kids will request this dish over any others. It is very delicious! Try it for yourself."

PREP TIME	15 Min
COOK TIME	1 Hr 15 Min
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

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INGREDIENTS

2 (16 ounce) packages frozen broccoli
2 pounds ground beef
1 (8 ounce) package fresh mushrooms
1 large onion, chopped
salt to taste
ground black pepper to taste
2 (10.75 ounce) cans condensed cream of celery soup
1 (16 ounce) container sour cream
1 (16 ounce) package shredded Monterey Jack cheese

READ REVIEWS (37)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Prepare the broccoli according to package directions.
In a skillet over medium heat, mix the ground beef, mushrooms, and onion. Cook until beef is evenly brown; drain grease. Season with salt and pepper, and mix in cream of celery soup and sour cream. Continue cooking until heated through. Transfer to a medium baking dish, and evenly layer with broccoli. Top with cheese.
Bake 1 hour in the preheated oven, until bubbly and lightly brown.

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REVIEWS

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Reviewed on Aug. 28, 2005 by Diana

I liked the recipe, but personally thought it needed a little tweaking. It tasted a bit like a deluxe baked potato, without the potato. I think I will make it again, only try it over mashed potatoes or maybe tater tots or something. I also thought the broccoli turned out a little squishy. I think I will half cook it next time. All in all, a keeper, though I seemed to make a great mess to make it all.

12 users found this review helpful

Reviewed on Jul. 11, 2006 by Ang

I liked this recipe for it's good flavor and nice texture - but it was more like a "partial" casserole...it needed something more. I think next time I'll make it and top it with Mashed Potatoes for a twist on Shepherds Pie or just add some egg noodles to help give it more substance.

6 users found this review helpful

Reviewed on Jun. 14, 2007 by SHMANESSA8

This was really good but I added two chopped potatoes in place of the mushrooms. Without that change I think it would have been more like soup so I'm giving it only 4 stars. My husband really enjoyed this meal and I cut the recipe in half and it was just the right size casserole for myself, husband, and our 2 year old. I also used garlic salt instead of regular salt for a little more flavor.

5 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 631

Total Fat: 46g
Cholesterol: 152mg
Sodium: 1051mg
Total Carbs: 16.4g
Dietary Fiber: 4.6g
Protein: 39.7g

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