Bobby's Broccoli Casserole

READY IN: 40mins
Recipe by Chef Bobby Hill

I like broccoli almond casserole and this one is made with real cheese instead of whiz or velveeta.

Top Review by ChefLee

This broccoli casserole has a wonderful sauce, I love that it has real cheese!!! This is the easiest, and closest recipe that I have ever found to my Grandma's broccoli almond casserole that she made when they still had Kraft's garlic cheese roll (which they have discontinued). I used Campbell's 25% less salt cream of mushroom soup and 2 (6.5oz) cans of sliced mushrooms. Love the flavor of the butter-toasted almonds too!!! Thanks for posting this great recipe, Bobby!! Love your show!!!

Ingredients Nutrition

  • 2 (16 ounce) packagesfrozen broccoli, pieces (about 4-6 cups)
  • 34 cup chopped onion
  • 1 (6 1/2 ounce) can sliced mushrooms, drained (can add a few more if you want!!)
  • 1 12 cups shredded cheddar cheese
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 3 tablespoons butter
  • 2 12 ounces slivered almonds
  • 12 teaspoon garlic
  • 12 teaspoon salt

Directions

  1. Preheat oven to 325 degrees F.
  2. Cook broccoli according to directions.
  3. Saute the almonds in 1 tablespoon butter. Set aside.
  4. In a large skillet saute onions and mushrooms in remaining butter.
  5. Add soup, cheese, garlic, salt and 1/2 of sauteed almonds, cooking until cheese melts.
  6. Lay broccoli in baking dish and cover with sauce mixture.
  7. Top with remaining almonds.
  8. Bake 20 minutes.

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