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For old-fashioned goodness, there's nothing like a casserole. For this one, Mom dresses up nutritious broccoli with two kinds of cheese and, golden bread crumbs.—Kimberly Laabs, Hartford, Wisconsin
Nutritional Facts 2/3 cup equals 322 calories, 25 g fat (10 g saturated fat), 95 mg cholesterol, 559 mg sodium, 13 g carbohydrate, 3 g fiber, 12 g protein.
Originally published as Comforting Broccoli Casserole in Taste of Home October/November 2006, p35
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Reviewed on Jan. 14, 2011 by crp1029
I made this recipe for Christmas dinner, and everyone loved it, it's now my signature dish to bring, I added pearl onions along with diced purple onions, and I used butter crackers crushed with butter, rather than bread crumbs, I also added other spices, and extra swiss and cheddar cheese, make sure you thaw out the veggies if using frozen, it will take much longer to bake! (I found that out!) Overall this was an excellent recipe!
Reviewed on Nov. 15, 2010 by pearlrvr
I have made this recipe 6 times now in 6 different ways. What an excellent versitile casserole! My husband isn't an onion lover so I usually add only 1tbsp dried minced onion and I always use fresh veggies. Otherwise I just change up the vegetables once-for-ounce. This time I added ~7 ounces steamed broccoli, ~7 ounces steamed cauliflower, and ~10 ounces leftover turkey. I think this was the best yet!
Reviewed on Dec. 10, 2009 by Whisk-karrs
Casserole was very average - good. I like cheesier so I'd be better off searching for one a mouse would be more apt to munch. This is a nice one if one doesn't care that much for the cheese.
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