Reviewed: May 9, 2013

I really loved this. The flavor of the swiss cheese was wonderful. I will make this again for sure. Thanks Leslie A.

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Reviewer:

gloria1967

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

Reviewed: Apr. 19, 2013

My family loves this! Added garlic to the onions cause, yum... also I add some cauliflower for some more veggies, and have used different cheeses. Always comes out delish!

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Reviewer:

Robin

Reviewed: Jan. 14, 2013

LOVED this! my 11 y/o daughter did most of it - made a few changes - microwaved the broccoli until tender crisp, then chopped it; only used 2 T butter/2T olive oil & 1 can ff evaporated milk. didn't use onion or salt, but stirred in about 2 c cubed ham, then shredded cheddar cheese & egg. sprinkle w/bread crumbs before baking - it makes a yummy crunchy topping. I have a thousand variations I want to try!! thinking next time I will add sliced potatoes - kind of a take on scalloped potatoes and ham. thanks, Leslie :)

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Reviewer:

cooknteach

Cooking Level: Expert

Reviewed: Dec. 30, 2012

made this Saturday afternoon, reheated in microwave and ate it for breakfast Sunday morning...very tasty and healthy!

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Reviewer:

skw31

Cooking Level: Expert

Reviewed: Feb. 21, 2012

I don't normally comment on many recipes but had to on this one. This is a great recipe. I saw many that thought sauce was too watery. Just add another tablespoon of flour til you like the consistency. Reminded me of white gravy, it was delicious. My husband and children raved over it. I used sharp cheddar instead of swiss and add crushed garlic and cheese croutons on the top at the last 5-10 minutes. Only used half the butter and other half sunflower oil .Very delicious!!!

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Reviewer:

Dawn

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Peoria, Arizona, USA

Reviewed: Jan. 3, 2012

We didn't like at all sorry!

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Reviewer:

juliestarsmith

Reviewed: Dec. 27, 2011

Good recipe. Next time I will try adding the broccoli raw so that it roasts in the oven but still retain's it's crunch. I substituted half the swiss for cheddar cheese.

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Reviewer:

tiffdrider@gmail.com

Reviewed: Dec. 10, 2011

This is awesome! I have made it twice thus far. 1st time did by the recipe; 2nd time I used Original Almondmilk instead, ommitted most of the butter & used a mixture of pepperjack & mozzarrella since that was what I had on hand. The 2nd time (although it sounds funky) was AWESOME. The 1st version is also GREAT, but I do think that the swiss is a little bland for me.

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Reviewer:

CBecker

Cooking Level: Intermediate

Home Town: Hendersonville, Tennessee, USA

Living In: Columbus, Indiana, USA

Reviewed: Nov. 25, 2011

I'm living outside the US and far from lots of the canned products used in many Thanksgiving recipes. This recipe is creamy, cheesy and easy to make. I found it to be a great substitute for the cream of mushroom broccoli casserole my mom makes. I added sauteed mushrooms to my dish and some garlic to boost the flavors. Next time I made include a bit of chicken stock too.

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Reviewer:

viv85e

Cooking Level: Intermediate

Reviewed: Nov. 22, 2011

I love this recipe - it is a family favorite. I substitute shredded mozzarella for the swiss cheese and I use 4 eggs to make it light. I also add fresh minced garlic to the roux - yum!

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