Broccoli Casserole

I made this with a few changes because I have an old recipe like this that I've used for years but could not find it. Left out the eggs completely, used fat free sour cream instead of mayo, used cream of chicken soup bcuz family doesn't like mushroom, cut into pieces and sauteed 3 boneless chicken breasts, added salt, pepper, sage and rosemary & used panko breadcrumbs instead of crackers. I also split it between two medium glass rectangle snapware bakers. No butter but sprayed the panko breadcrumbs with Pam Light spray to brown. Turned out great and was more like my old recipe but my son said he thought the other one had rice in it. He may be right and I'll probably add that too next time I make this.

I been making this Casserole for years, its a staple in our holidays, absolutely love this, cannot have a holiday without it, every one loves it

This is a fat laden way to ruin any health benefits of broccoli. Almost 500 calories per serving! You can do better.

Felt like there was entirely too much butter. The butter kept separating from the soup mix and it became really soupy after baking. Tasted good, but not something I'd be likely to serve someone. Hubby and I were fine, wouldn't serve it to guests.

Great recipe. A huge hit, but I tweaked it, so it's a main meal:  -2 packages of frozen steamed broccoli-2 packages of chicken breast tenders cut into small pieces (cook before combining)-1 can cream of chicken soup-2 large eggs, lightly beaten-1 cup mayonnaise-2 packages of Cheddar cheese-2 packages of white steamed rice-2 sleeves Ritz crackers, crushed Combine all, except 1/2 packet of cheese, sprinkle 1/2 packet of cheese  on top, and then sprinkle the Ritz Crackers on the very very top, and then bake for 350 degrees for 30 minutes.

Do mix soup with a can of water or just straight out of the can???

I added the white rice to the recipe and it was absolutely a delicious dish. The dish was fluffy as well as very tasty. It went very well with any meat preferably Steaks.

I've made this dish several times, and I've been steadily tweaking it to turn it into a main dish. I've added two cups of white rice (the measurement 2 in my rice cooker measuring cup) and a can of chicken, sauteed in spices of choice before being put in the dish. It's always a huge hit!

I cooked this for dinner tonight Iv'e been trying to get my 3 1/2 yr. old. to eat veggies this recipe actually worked my husband and I thought It was good to.

Definitely my new go-to recipe for broccoli casserole--made it twice over the holidays & it was a huge hit & got rave reviews! It's super-creamy, has amazing flavor, & even reheats well without drying out! Only change I had to make was I had to use 2 lbs of broccoli b/c 1 lb only covered just over 1/2 of the 13x9 pan. However, I will also admit that I took a shortcut & used bagged frozen broccoli cuts, so you may not get quite as much pieces as you might get from fresh broccoli. Other than using 2 bags of broccoli, I didn't & wouldn't change anything else!

This rating says it all. it's a good solid recipe. Though, a little rich and fatty. Something about mayo being mixed in sounds really gross to me but the flavors worked. just a classic home style dish. yum!

I found this on Pinterest, came here for the recipe, and took it to a Christmas potluck. I made a few changes to adapt to what I had on hand: light mayo, cream of chicken soup, 2 bags frozen chopped broccoli (steamed in microwave), less butter, and only half a sleeve of Ritz. Very good!

Terrific dish for Thanksgiving. I substituted cream of broccoli soup for the mushroom soup and it was delish!! No leftovers here!

This recipe has great flavor, likely due to all of the fat. There is way too much sauce for just one pound of broccoli. Instead of reducing the proportion of ingredients, I added vegetables that I had on hand: carrots, mushrooms, and trio (a blend of onion and peppers). I also used only one-half sleeve of Ritz, that was sufficient to make a nice topping. I would make this again, especially for non-broccoli eaters, but would want to adjust some of the fat.

I also do this with cauliflower or combination of both. Zucchini and cooked rice are good too. Save calories without the crackers. I put a little cheese on top.

DELICIOUS! Even the people that don't like broccoli enjoyed this. Definitely no leftovers. Also good with the frenchs fried onions.

This is one of my husband's favorite to make - except he uses cheddar cheese soup instead of cream of mushroom, and no mayo. It is a great go-to for big dinners.

Great recipe with a few alterations. I halved the butter and mayonnaise and exchanged the crushed crackers for a can of fried onion rings. I liked that the sauce was not overwhelming. It is easy to make. Will definitely make again.

...This was just.. weird. The consistency of the sauce after baking was kind of strange. It almost looked like something was curdling? Perhaps I baked it too long. It tastes ok, but is really nothing special. I would never serve this to anyone, but I suppose its okay to feed myself with when I'm running low on cash.

Very good and comforting to eat. Its easy to do. I used Peppridge Farm Stuffing Mix on top instead of Ritz.

I liked this recipe but i think it asks for to much mayo and butter and you can really taste it. The only changes i would make next time is to cut back by a 1/4 of those two ingredients.

I made this recipe for Thanksgiving the same year it issued in All You. I have made it every year on Thanksgiving since and my whole family loves it!! Very fast and simple and tastes delicious =) No room for leftovers with this one!