- Most Helpful
- Highest Rating
Simple yet fancy enough for company. TY Bev, BF loved this one, and I added some sliced mushrooms too. Putting this one in my do it again file!
This made an excellent side dish to go with our New Year's Eve steak & lobster dinner! I used fresh broccoli and it came out nice & tender. I didn't add the whole cup of sour cream (only had half a cup on hand) and it still tasted wonderful - even picky DH liked this! Thanks, Bev - another keeper!!
Making this recipe is my contribution to the "Bev Cook-a-thon." I know, it's a little late, but believe me, the only loser was me because I've had this gem in my cookbook for ages and should have made it eons ago!!! Bev, I had friends over for dinner, and when I pulled this out of the oven, there were "oohs and aahs" from everyone! It looked very elegant-someone said "we must be having French food!" The taste was incredible with the sour cream/mushroom soup/parmesan combo! This was so simple to make, and will be my "brocoli" recipe from now on!
Always looking for new ways with veggies and this one is a winner! Easy to prepare and everyone loved it.
I did my best to cut some of the fat...low fat sour cream and fat free mushroom soup and it still was rich and decadent! Served with left over roasted chicken and a green salad. Thank you Bev!!
I served this with Christmas dinner and it was a hit. I used thawed frozen broccoli and had no problems. Substituted light sour cream and used dried minced onion to cut down on prep time. Will definitely make again! Thanks for a keeper.
This is a tasty dish. I used non fat yogurt in place of the sour cream, that's all I had. I served this over wheat pasta.
We enjoyed this with our Thanksgiving meal. Was easy to put together. The frozen broccoli left a little more mositure in the dish whan I would have liked. I think whis would be perfect for fresh broccoli.