Community Pick
Broccoli Casserole
"A favorite of my husband and daughter. A few reviewers have mentioned the number of pans used. This is how I avoid that being a problem. After I cook & drain the broccoli, I place it in the casserole dish while I use the same pan to make the sauce. I then pour the broccoli back into the pan to coat it and return it all to the casserole dish. Rinse the saucepan out, it doesn't need to be 'clean' just rinsed, and then use the same pan to make the melted butter and bread crumb mixture. If you use the microwave to cook your broccoli, just use the casserole dish to cook it in. Hope that helps!"
photo by DianaEatingRichly
- Ready In:
- 1hr
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 1 (20 ounce) bag frozen broccoli cuts
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 1⁄2 cups cheddar cheese, grated
- 2⁄3 cup margarine
- 1 cup seasoned bread crumbs
directions
- Cook broccoli until tender, drain.
- In saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts.
- Add cooked broccoli and stir.
- Put in baking dish.
- Melt margarine in pan and add seasoned bread crumbs.
- Stir until moist with margarine and put on top of broccoli.
- Bake at 350 F until bubbly, about 25-30 minutes.
Questions & Replies
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Can this be put together ahead of time, minus the topping, and do I really need to cook the broccoli first? I'm using frozen.
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what quantity of fresh broccoli equals 20 oz frozen? would you have to adjust cooking time? CER -
Anyone miss the rice. Can I add a bit of instant rice ? Extra sauce maybe? -
Opinions please on mild, medium or sharp cheddar? -
Suggestions on how to make a dairy-free version of this? I can't use canned cream soups because of a dairy allergy.
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Reviews
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I didn't read through all 42 other reviews, but this is a keeper! My grandma actually taught this to me--it was my first real recipe, as a 4th grader I think. Anyway, I've never cooked the soup and cheese. And, I've actually found over the years that it's better to just thaw and drain the broccoli first--not to cook it either. It retains more taste and texture. So we just throw the thawed broccoli cuts in a bowl with the soup and cheese, mix, and dump it in the casserole. Cuts the prep time to nothin', and the results are just as good! I also only use about 1/4 c. melted butter on top--and sometimes sub Ritz for fresh breadcrumbs. Thanks for sharing! -
This was SO good! I used fresh broccoli and steamed it until just getting tender, that way it still had a bit of crunch and color in the casserole. I also used Pacific cream of mushroom soup made with whole ingredients, so the taste isn't overpowering like the typical canned variety can be. Love the technique of melting the cheese into the soup.
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Hi, if anyone wants to go to rich and creamy cauliflower heaven-try my version ( it’s easier). Thaw and bake cauliflower with olive oil, ground salt and pepper. Saute chopped mushrooms and garlic in butter add heavy cream, sour cream and grated sharp goats cheese. Pour over veggie and sprinkle white and black sesame seeds for crunch bake until brown and crunchy on top. Came out perfect!!! Thanks for the idea. -
I am only giving it 5 stars because it generated 2 reviews that helped me to create a very yummy way to get more vegetables into my diet. My son and I used fresh broccoli and steamed it just until it was getting slightly tender but not cooked all the way through, and then mixed it together in a large bowl with the can of soup and the shredded cheese. After spreading this mixture in our 2 quart square baking dish, we topped it with crushed Ritz crackers moistened with only 1/4 cup melted butter. We baked it at 375 degrees Fahrenheit for 35 minutes. The best veggies ever! -
I read some of the reviews and thought I would serve this as a side dish for our Thanksgiving dinner, I wish I would I would have tried it out first before serving it to guests, what a big disappointment, thank god I had another side vegetable.
see 51 more reviews
Tweaks
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REALLY???? margarine, that's an awful product. Didn't you try butter?? I hope so.
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I used fresh broccoli and steamed it until just getting tender, that way it still had a bit of crunch and color in the casserole. I also used Pacific cream of mushroom soup made with whole ingredients, so the taste isn't overpowering like the typical canned variety can be.
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SO Delicious!!! For the topping i used Cheddar Fried Onions instead of bread crumbs. Thanks for sharing!! YUMMY!!
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This was great! After reading the other reviews I did some other modifications partially because I am a lazy cook. I cooked the broccoli (with some carrots & cauliflower since I had some fresh and a frozen mix) in the microwave steamer. I also cooked chicken and diced. Instead of heating up the soup, I just added it all to the casserole dish and mixed. Put a layer of cheese on top and then added a layer of french onions & ground oatmeal on top (you can use oatmeal instead of breadcrumbs for a healthier alternative) I didn't want to use too much butter since I am grease-phobic so I just added sporadic pieces of butter on top. So I made it more of a layered dish. It still turned out great! I made it for dinner for 4 people with a salad and rolls. There were no left overs and no one had a huge appetite - which is odd for my husband. I would make this same amount for just us (me, hubby, and our 2 year old) any more people, next time I will double the recipe.
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I will buy frozen microwaveable broccoli and then throw it all in my small crock pot. It's almost the same kind of recipe as my hash brown casserole, and that turns out perfect every time!
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RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
