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Nutrition Facts
Serving Size 1 (128g) Recipe makes 10 servings The following items or measurements are not included below: 1 1/2 cups American cheese
Calories 182
Calories from Fat 91		(50%)
Amount Per Serving		%DV
	Total Fat 10.2g	15%
	Saturated Fat 4.3g	21%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 822mg		34%
Potassium 268mg		7%
Total Carbohydrate 19.8g		6%
	Dietary Fiber 3.2g	12%
	Sugars 1.8g
Protein 4.4g		8%
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Broccoli Casserole

Recipe #131614 | 55 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Chef Sunshine
Aug 1, 2005

This is a family favorite for holidays and get-togethers! This recipe has been passed down in our family for years because it's so cheesy and delicious!

SERVES 10 (change servings and units)

Ingredients

4 heads fresh broccoli, chopped
1 1/2 cups shredded American cheese
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 1/2 teaspoons salt
2 teaspoons ground black pepper
3 tablespoons butter
2 cups crushed seasoned croutons
2 cups crushed goldfish crackers

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
3
In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat.
4
Transfer the mixture to a 9x13 inch baking dish.
5
In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
6
(*or omit the butter and croutons and add crushed Goldfish/crushed cheez-it crackers*)
7
Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.

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Featured Reviews for This Recipe

From: Chef Mommie

On Nov 25, 2005

This was very good and I am forever changed from using frozen broccoli now and I thank you for that. However, it had too much salt and pepper for my liken. I did use sharp cheddar which I feel is a must. I also added 1/4 cup mayo (another must). I was shocked when I went to make it and the mayo wasn't part of it. I had only skimmed through this recipe when I ran to the store, which caused me to buy both croutons and goldfish. I realized the need for only one and opted for the croutons, which I am very glad I did. As I am sitting here now eating leftover Broccoli Casserole , the lost star is for the salt and pepper only. Thank you so much Chef Sunshine for a new recipe for broccoli and cheese casserole in my home.

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From: Marsha D.

On Nov 22, 2005

Sunshine!! This was delicious!! I used Cheez-its for the top of casserole and used Dry Cream of Soup Mix - Substitute and added mushrooms to the soup. It turned out fanastic! Thanks for sharing your family's recipe!

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From: Chef Lil' Butt Boy

On Aug 6, 2005

This was great! So cheesy and the broccoli tasted just right. I used crushed goldfish crakers as a topping as I baked this casserole in the oven. I also added extra layers of shredded cheese on top of the broccoli and sauce mixture, so the cheese was mixed all through the broccoli. Cheese, broccoli, toasted goldfish crackers...what a great idea! Thansk for yet another awesome posting, Sunshine!

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