Reviewed: Aug. 14, 2009

Didn't care for it according to the recipe. If I make it again, I would double everything except the potatoes and make sure the potatoes are cubed to be very tiny.

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Melissa

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Reviewed: Dec. 21, 2008

Very good recipe. I followed the suggestions of many others in that I pre-cooked the potatoes and frozen broccoli I used. I topped this with a breadcrumb and cheese mixture verses salted crackers. It cooked in 45 minutes and was very good. Thanks for the recipe!!

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MINNIE000

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 19, 2008

its ok but probably wont make it again. i didnt think it was super exiting. sorry

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annie

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Reviewed: Aug. 12, 2008

I didn't read the reviews first. I should have. It cooked for over an hour and was still just not quite done. I personally didn't care for it. Too starchy, but the family came back for thirds.

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NELLIE66

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Appomattox, Virginia, USA

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Reviewed: Aug. 5, 2008

Made this for dinner lastnight. Did as suggested by others and cooked the potatoes first. I also used cream of mushroom soup sense I did not have any cream of broccoli on hand. I topped it with crushed ritzs crackers instead of the saltines and little dabs of butter, baked it at 375 for one hour. Served with a tossed green salad and crescent rolls. Everyone enjoyed it except for the 9 year old who doesn't care for broccoli. When asked t rate it my eldest gave it a 4 and my husband started with a 3 star but changed his mind and gave it a 4 in the end. Will make again and will think of other things to add to dish.

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lisa

Cooking Level: Intermediate

Living In: Kent, Washington, USA

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Reviewed: Feb. 8, 2008

Followed some of the recommended modifications by cooking potatoes a little before hand and it was great.

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portermarguerite

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Reviewed: Jan. 29, 2008

Yum Yum! This was delicious! I did take a few suggestions and altered it a little. I cooked the potatoes first, which made my casserole cook faster, in about 35 minutes. I also added some garlic, onions, and used one can of cheddar cheese soup. It was super cheesy, and I wish it would have been a little less soupy. But I will definitely make this again.

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Halei

Cooking Level: Beginning

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Reviewed: Nov. 26, 2007

The flavor is a tad bland to me, but a nice enough side dish. I would not personally choose to serve as a vegetarian main dish as suggested.

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jmarie0315

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Reviewed: Nov. 22, 2007

Great tasting and texture everyone loved it will make again

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RAIDRMN

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Reviewed: Nov. 19, 2007

I followed everyone's advice, and boiled these potatoes until almost cooked before baking the casserole. It took about 45 minutes to get bubbly after that. I wasn't sure what size to cut the potatoes, but if I make this again I will cut them into small cubes, instead of large ones like I did. I also used stuffing mix as the crumb topping and that was tasty! Overall, not a very exciting recipe, but it tasted good, and my vegetarian mom enjoyed it as her entree.

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sweetcarolinecook

Cooking Level: Intermediate

Home Town: Ligonier, Pennsylvania, USA

Living In: Greensburg, Pennsylvania, USA

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Reviewed: Nov. 10, 2007

Really good recipe with a few additions/changes. As others have said... boiling the potatoes fully is a requirement. I simultaneously steamed the broccoli until crisp tender. Additionally, instead of saltines, I toasted some farmstyle bread slices VERY lightly, ripped them into crude croutons, melted two sticks of butter, and lightly drizzled this over the croutons. Also, as someone else suggested, I used one can cream of mushroom and one can cream of broccoli, as well as a small diced onion and two crushed cloves of garlic. The end result was great! I will make this again.

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amandainthekitchen

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Reviewed: Nov. 1, 2007

I've made this recipe twice and really enjoy it. No, it's not gourmet fare, but not everything has to be. I've found that this works best for me: Peel 3 pounds potatoes and cut into 1 1/2 inch cubes. Boil for 8 minutes and then add a whole bag of frozen broccoli. Cook for a minute or so until the broccoli has thawed. Drain and return to the pot. In a bowl, stir together 1 can condensed cheddar cheese soup, 1 can cream of broccoli cheese soup, 1 C light or fat free sour cream, 1 t mustard, 1 t garlic powder, and salt and pepper to taste. Carefully stir the soup mixture into the potatoes and broccoli, making sure not to turn it into mashed potatoes! Spoon into a greased baking dish and bake at 325 for 20-30 minutes. I skip the cheddar cheese since the sauce already has cheese and we don't care for cracker crumbs so I leave them out. Hope this helps someone!

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Oct. 10, 2007

I used the suggestions of other users and it turned out pretty well. Definitely cook the potatoes first, and next time instead of subbing a can of cream mushroom for broccoli soup, I will use two broccoli to keep the broc flavor in there, and add a can of sliced mushrooms. Great recipe! Way too much for two of us, though.

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Mrs Pummer

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Reviewed: Dec. 18, 2006

I used a bag of frozen (defrost before mixing ingredients) hash brown potatoes (cubed style) - which was MUCH easier than what the recipe called for. I think the whole bag is too much, so use your judgement. I also added more cheese on top when the casserole was almost done cooking (it took only about an hour and 10 minutes to cook). I thought it was very tastey, and will experiment with different ingredients. I wasn't thrilled with the Saltines, so I will try a butter/stuffing mixture or french fried onions next time.

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photogirl0403

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Reviewed: Dec. 2, 2006

I fallowed the advice of other reviewers and pre-cooked the potatoes (a must). I also used cream of chicken soup instead of cream of broccoli and add frech fried onions in place of saltines. Over all it was ok.

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Debbwl56

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Oct. 19, 2006

I was disappointed. It took nearly TWO HOURS for the potatoes be cooked. I think the oven should be set at AT LEAST 350 degrees.

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AmyKRO

Cooking Level: Intermediate

Home Town: Lewistown, Pennsylvania, USA

Living In: Richmond, Virginia, USA

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Reviewed: Aug. 30, 2006

This has a good flavor, but not cooking the potatos adead of time is a mmistake - it takes too long for them to cook fully while the other ingredients get baked. I'll try it again with some of the other suggestions.

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Carolann

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Reviewed: Aug. 3, 2006

This is my 2nd time making this and I finally decided to rate it. The one thing everyone must do that is not included in the recipe is to fully cook the potatoes before baking them in the casserole. The 1st time I did not even cook them at all and the 2nd almost halfway and I still had raw potatoes. I microwaved them the rest of the way to save time. If cooked properly this recipe has a full rich flavor and is very filling as a main vegetarian dish. I am going to make for the third time with fully cooked potatoes.

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Kristen

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cary, North Carolina, USA

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Reviewed: Jul. 22, 2006

Very delicious recipe,but I did add more cheese and it was wonderful. It did not serve six, it barely served 4, that is the only downfall to this recipe.

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NewCook02

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Reviewed: Jul. 12, 2006

This makes a huge caserole. I left the peels on the potatoes and used a can each of cream of mushroom and cream of celery instead of the cream of broccoli. This recipe needs some salt too. I also boiled the potatoes until they were almost done. I topped it off with some dry "stovetop stuffing" mixed with some butter. Much better than using saltines.

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m.brackenTX

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Potato and Broccoli Casserole

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