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    You are in: Home / Recipes / Broccoli Casserole Recipe
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    Broccoli Casserole

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on November 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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    • on November 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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    • on August 06, 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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    Nutritional Facts for Broccoli Casserole

    Serving Size: 1 (158 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 182.3
    Calories from Fat 91
    Total Fat 10.1 g
    Saturated Fat 4.2 g
    Cholesterol 11.3 mg
    Sodium 822.1 mg
    Total Carbohydrate 19.7 g
    Dietary Fiber 3.1 g
    Sugars 1.8 g
    Protein 4.4 g

    The following items or measurements are not included:

    American cheese

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