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We're lucky to have fresh fruits and vegetables year-round. I put bountiful Arizona broccoli to great use in this rich side dish. Even those who don't care for broccoli finish off big helpings. — Carol Strickland, Yuma, Arizona
Nutritional Facts 1 serving (1 cup) equals 298 calories, 27 g fat (16 g saturated fat), 238 mg cholesterol, 535 mg sodium, 5 g carbohydrate, 1 g fiber, 10 g protein.
Originally published as Broccoli Cheddar Casserole in Taste of Home December/January 1997, p9
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Reviewed on Mar. 23, 2011 by Angelique177
I make this recipe often as a side dish (I usually half the recipe). My family loves it along with fish, chicken, or meatloaf. It is a great alternative to starchy side dishes like potato, rice, or pasta.
Reviewed on Nov. 27, 2010 by utlawgirl
After reading the review that something was missing, I added garlic and Tony Chachere's seasoning, but this recipe was still bland.
After reading the review that something was missing, I added garlic and Tony Chachere's seasoning, but this recipe was s
till bland.
Reviewed on Nov. 25, 2010 by Whisk-karrs
Fixed this Thanksgiving day, 2010, and we didn't really care for it. I opted to use half of the eggs, and so glad I didn't do the whole 12. It was almost like an egg bake. My brother said it was lacking something and I agree - mostly cheese. Sorry.
Reviewed on Oct. 12, 2010 by s_pants
I made this for a catering and everyone couldn't get enough of it!
Reviewed on Jan. 01, 2010 by Catering
I made this casserole for Christmas Day dinner for a group of men and women at a homeless shelter. It is absolutely delicious! There wasn't a drop left over. I received numerous compliments on this recipe. This one is a keeper!
Reviewed on Jun. 21, 2009 by joss1
Put on your stretchy pants! This one is great! My kids ate their veggies!
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