Recipe by Michelle Payne
"A simple vegetable side dish that's ready in about an hour."
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1 (16 ounce) package
frozen chopped broccoli
processed cheese sauce
1 (10.75 ounce) can
condensed cream of mushroom soup
I got this recipe from my dear mother. It is the same except it uses 1/2 cup grated sharp ched. cheese in place of the processed and instead of bread crumbs it calls for 1/3 cup crushed Ritz crackers dotted with 2 T butter. I then sprinkle additional cheese on top of that. I always double or triple this topping. Boil broccoli first until done and drain. Then procede in putting together. I usually make it with a blend of broc, cauliflower and carrots. The topping is great and a nice addition,that is why I gave this 5 *. Thanks Michelle!
I made this last year for Thanksgiving. It was bland and seemed like it was missing something. I may try a variation with some onion.. I like the idea of something different than green been cassarole.
I love this recipe! So does my husband, kids and everyone I have made it for. I substituted sharp cheddar for the process cheese and butter crackers for the topping, and it is fantastic. The bottom of the dish is scraped clean every time; whereas before I always had leftover broccoli when I used to make it plain with just cheese over the top. I didn't boil the broccoli first, and it was just perfect for me. Awesome recipe!
We made this for Thanksgiving and there was nothing left over! We tried it when it wasn't hot anymore (we had to travel) but it still tasted very good. We used mild cheddar (instead of the processed stuff) and sprinkled another layer on top. Then we sprinkled crushed Ritz crackers on top of the cheese because if you put them underneath the cheese, they will become soggy. It was a great recipe!
Very good with fresh broccoli, only needed to bake 45 min. A big hit at the Easter dinner with ham and a potato casserole.
Tried this for Thanksgiving this year. I prepped it the night before and put it in the fridge until it was time to bake. It was nothing fancy, but it was good, solid, comfort food. It turned out great! Everyone liked it. I thought it looked a little too saucy when I mixed everything, so I added a little more cooked broccoli. I also used Ritz on top (put those on before I baked, not the night before.) Great recipe!
I don't like Broccoli very much but now I have found a recipe that even I will eat. My husband and I both thought this was great.
This definitely was a nice change from the always wonderful green bean casserole. I used cheddar in lieu of the jarred stuff, sour cream and mayo, a bit of lemon juice, my usual garlic and onion powders and crushed crackers for the top. I made a lot and I'm sorry to say that there was very little leftover for me to have as my lunch! Really good Michelle and thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli Casserole II
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 187
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