Recipe by SANDR2
"Every time, my kids will request this dish over any others. It is very delicious! Try it for yourself."
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2 (16 ounce) packages
1 (8 ounce) package
salt to taste
ground black pepper to taste
2 (10.75 ounce) cans
condensed cream of celery soup
1 (16 ounce) container
1 (16 ounce) package
shredded Monterey Jack cheese
This is a great starter-recipe. I've made several changes, and it turned out beautifully: 8oz. of egg noodles were boiled and placed in the bottom of a casserole dish. I then put in the frozen broccoli along with a few sliced carrots. I browned the meat with the onions and added a few cloves of garlic as well as a splash of Worcestershire sauce. I used a Cheddar-Jack mix and reduced the cheese from FOUR CUPS (woah!) to about two. This recipe is very versatile and there are a countless number of things that can be added or substituted. Delicious and very easy to make!
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.
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.
I've made this twice now. First time, exactly as written, and we found it a little on the bland side and kind of boring. So, I made some modifications tonight. Both times I have to half the measurements for the beef (1 pound), broccoli (14oz frozen chopped broccoli), onion(1/2cup)because it's just 3 of us in the house. Tonight, I used 1 can of cream of mushroom with roasted garlic soup, 1 can of cream of broccoli soup, 1 cup of sour cream, added seasoned salt and pepper to the meat while browning along with the onion and 2tsp of minced garlic. I sliced 4 small red new potatoes (skins left on for color contrast), microwaved for 5 minutes with seasoned salt and pepper sprinkled over them to help get them done quicker. Mixed soup/sour cream mixture, meat, and potatoes into a 9x13 casserole dish stirred well then sprinkled with 1 small can of french fried onion strings for some crunch. Left out the cheese this time as it is creamy enough with the soup mixture. Baked uncovered at 350 for 20-30 minutes. Thanks for a great base recipe.
When I started cooking this recipe, I thought I had cream of celery soup in the pantry. I was wrong! I ended up substituting cream of mushroom instead. I also used fresh broccoli instead of frozen and colby/jack cheese mix. Does it still count as the same recipe even with all the changes? Either way, it turned out great. I served it over rice. YUM!
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.
Made this with fresh broccoli instead of frozen. I steamed it in the microwave until slightly cooked, then used in place of frozen. The amount of beef I used was 1 1/2 lb. instead of two pounds. Also, 16 oz. of Jack cheese is too much - I used about ten oz. Augmented the onion in the recipe with onion powder. The cheese was browned on the top after one hour, but not burned. This dish is definitely a keeper.
This recipe was awesome! I added oregano and basil just for more flavor. I topped it with parmesan cheese at the end too. My husband and I both LOVED it!
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli Hamburger Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 630
** Calories from Fat: 414
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