Total Time
40mins
Prep 20 mins
Cook 20 mins

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

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.

Reviews

(1)
Most Helpful

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!!!

Chef*Lee April 21, 2009

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