“this broccoli casserole is a step up from the traditional rice and american cheese-- the added garlic cheese spread just sets it off. It's been a favorite requested dish from in-laws and ex-laws for over 25 years!! the next time you're asked to bring a dish, give this one a try and you'll see what I mean.”
READY IN:
45mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 30 ounces frozen chopped broccoli, defrosted and drained
  • 1 medium onion, chopped
  • 12 cup butter
  • 2 (10 ounce) cans cream of mushroom soup
  • 2 (6 ounce) containers garlic cheese spread, such as rondele (NOT processed cheese)
  • 1 teaspoon seasoning salt
  • breadcrumbs, to dust top of casserole

Directions

  1. Melt the butter in a dutch oven over med heat, add onion and cook till tender, about 6-8 minutes.
  2. Add defrosted broccoli and soups, stir untill well mixed.
  3. Add cheese, stir until melted.
  4. Turn heat to low, and just cook through, about 5 minutes.
  5. Pour into 9"x 13" sprayed casserole dish.
  6. Dust top with bread crumbs.
  7. Bake untill bubbly, about 30 minutes.

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