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!

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

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.

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.

Great tasting and texture everyone loved it will make again

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Not my favourite recipe, a little to thick and heavy.

Ran out of rice at my house on Thanksgiving so I decided to give this recipe a try. I got a lot of compliments on it although I felt it was just thick brocccoli cheese soup. If you like broccoli cheese soup you are sure to like this casserole. Defintley worth a try.

I give it 5 stars with the right modifications. Boiling the potatoes for a few minutes is a must. I used one can cream of broccoli and one can cream of mushroom. I also added 2 cloves minced garlic and 1 small chopped onion. Instead of saltine crackers, I mixed half a box of Stove Top stuffing with some melted butter and used that for the crunchy topping. The final, modified result was DELICIOUS!