Bobby's Broccoli Casserole

Chef Bobby Hill's Note:

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

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Serves: 8-10

Yield: 1.0 casserole

• 2 (16 ounce) packages frozen broccoli , pieces (about 4-6 cups)
• ¾ cup chopped onion
• 1 (6 ½ ounce) can sliced mushrooms , drained (can add a few more if you want!!)
• 1 ½ cups shredded cheddar cheese
• 1 (10 ¾ ounce) can cream of mushroom soup
• 3 tablespoons butter
• 2 ½ ounces slivered almonds
• ½ teaspoon garlic
• ½ 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.

Reviews

[Chef*Lee]

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!!!