Prep 5 mins
Cook 15 mins
This is a creamy casserole. You can substitute one pack of broccoli with frozen cauliflower if you prefer.
- 2 packages chopped frozen broccoli, thawed
- 1 can cream of celery soup
- 1 1⁄2 cups shredded cheddar cheese
- 1⁄4 cup chopped onion
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄4 teaspoon pepper
- 1 cup crushed butter flavored cracker
- 2 tablespoons butter
- In a bowl combine broccoli, soup, 1 cup of cheese, onion, worcestershire and pepper.
- Pour into greased dish.
- Sprinkle crackers on top.
- Dot with butter.
- Cook until heated.
- Add cheese and cook until melted.
My husband is a broccoli lover so I knew I was going to have to try this recipe when I saw it! He loved it! The broccoli was nice and creamy and the crackers added just the right amount of crunch! I stared with fresh broccoli, baked at 350 for about 30 minutes, or until the broccoli was nice and just tender enough. I'm sure we will be having this again! Thanks, Stephanie!
Very good casserole with a slight crunch from the broccoli and cracker topping. Since there is no oven temp listed, I went with the other two reviews and baked at 350 degrees for 25 minutes, then added the cheese topping and baked for another 5 minutes. I think next time I would make this with cream of broccoli soup instead of cream of celery.
I just loved this. Usually broccoli casseroles are just loads of sauce and mushy broccoli. NOT THIS ONE. I used both broccoli and cauliflower, I had a leftover 1/2 cup of hollandaise so I threw that in the mix as well. I did not add the extra cheese on top, then baked at 350 degrees for 25 minutes. The everything had melded together beautifully. There was just enough sauce to cover the veg without overwhelming them. All the veg were still a little crunchy, and the crumb topping added wonderful contrast. Excellent side dish! This I will make often! Thanks Stephanie!