Recipe by Menda
"Wonderful side dish with broccoli and cream cheese. Even my kids like this dish."
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1 (16 ounce) package
frozen broccoli, thawed
1 (8 ounce) package
cream cheese, cubed
crushed buttery round crackers
I used fresh broccoli with a very good result. I cut the amount of cream cheese in half (and used lowfat) and added some shredded cheddar cheese. I also added about 1/2 tsp. garlic salt to the cheese sauce. I didn't bother putting any cracker crumbs on the bottom of the pan, only the top. Really good!
I initially made this recipe on Thanksgiving, only I didn't have any cream cheese, so I used a half a cup of shredded sharp cheddar instead. My husband and I loved it! It was the best broccoli casserole I had ever had. I remembered it for Christmas, and this time, I used cream cheese. Well, it was thick and creamy, but tasted bland. I would recommend replacing the cream cheese with cheddar cheese. If you decide not to, though, just made sure you have the salt on hand! Thank you very much for sharing this recipe. I will definitely use it again, just not with the cream cheese.
We loved this recipe! For those that thought it was bland...it's cream cheese! If you want something with an Alfredo flavor, buy Alfredo sauce...hmmm...not a bad idea! Anyway, we made this, and it was a huge hit.
Needed some salt, pepper, and garlic because it is a plain cream cheese flavor, but it's something so different from the normal brocc & cheese, and we loved it!
We used Town House crackers, and while the crust part of it was soggy, it still added wonderful flavor, and I used a bit more than the recipe called for, and really covered the top of it. Then I sprinkled a bit of Lawry's Seasoned salt and just a tiny bit of freshly grated parmesan cheese on the top.
Also, because we like crispy broccoli, I boiled the broccoli for only a few minutes, and it was still a crisp tender, even after the baking.
We'll make it again!
Awesome recipe!! I added some shredded cheddar cheese to the sauce. I also did a mix of broccoli and cauliflower. I'm going to try using the sauce to make a seafood au gratin, with scallops, shrimp, crab etc. I think it would be great. You've got to try this!!!
OH MY, YUMMY!!!! I sprinkled a little bit of garlic power in the cream sauce and some dried minced onion on the bottem layer of cracker crumbs. So good!!!!!!!!!
This was really runny when still hot and after sitting out for awhile began to become more solid. So, don't plan on serving it as soon as it comes out of the oven. The taste was wonderful and everyone loved it!
This is sensational! After reading a few reviewers comments, I decided to use fresh parboiled broccoli, 1 clove of fresh garlic sauted in the butter, and doubled the amount of salt called for. Added 1/4 tsp of freshly ground black pepper and instead of 2 cups of milk, used 1 and 1/3. Oh, and fresh breadcrumbs instead of the cracker crumbs and only on top. Anyway, I guess I changed things up a bit. Nonetheless, this was SENSATIONAL.
Great change from the usual processed cheese and rice casserole. I used lite cream cheese and added garlic, onion powder and pepper to the sauce. When the sauce thickened, I tossed in about 1/4 cup of grated parmesan. Really, really good-thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Broccoli Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 197
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A creamy, cheesy rice and veggie dish topped with crushed buttery crackers.