Swiss Broccoli Bake Recipe

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Even non-broccoli lovers will enjoy this rich and creamy side dish. It's great with most any entree and also travels well for potlucks. Elaine Grimme - Sioux Falls, South Dakota
TOTAL TIME: Prep: 15 min. Bake: 35 min. + standing
MAKES:10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 35 min. + standing
MAKES: 10 servings


  • 3 packages (16 ounces each) frozen chopped broccoli, thawed
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
  • 2-1/2 cups (10 ounces) shredded Swiss cheese, divided
  • 1 can (5 ounces) evaporated milk

Nutritional Facts

1 cup equals 202 calories, 11 g fat (6 g saturated fat), 32 mg cholesterol, 521 mg sodium, 14 g carbohydrate, 5 g fiber, 13 g protein.


  1. In a large bowl, combine the broccoli, soups, 2 cups cheese and evaporated milk. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes or until heated through.
  2. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Refrigerate leftovers. Yield: 10 servings.
Originally published as Swiss Broccoli Bake in Simple & Delicious January/February 2009, p51

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Reviewed Apr. 13, 2009

"This tasted just like my steamed broccoli I make, and it takes more ingredients, more work, and more time, for nothing any more special than plain broccoli. We all ate it just fine, but was disappointed by this. I could not taste the swiss cheese and if you don't like broccoli, you still won't like this since it has a very strong broccoli taste and nothing else. If I were to try this again, which I seriously doubt, I would use cheddar cheese to get more of a cheesy taste."

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