Crabby Broccoli Casserole

Recipe by Debber
READY IN: 55mins
SERVES: 8-10
YIELD: 1 13x9 pan


  • 2
    (10 ounce) cans cream of celery soup or (10 ounce) cans cream of mushroom soup
  • 1 12
    cups milk (swished in the soup can)
  • salt & pepper
  • 1
    teaspoon curry powder (or more)
  • 3
    bunches broccoli (see note)
  • 1
    lb imitation crabmeat, thawed
  • 3 -4
    cups dried breadcrumbs (see note)
  • 1
    lb cheddar cheese, grated


  • Preheat oven to 350; butter a 13x9 cake pan; set aside.
  • In a small bowl, blend soup and milk; add seasonings; set aside.
  • Peel the broccoli stems, cut into 3-4 inch spears; spread broccoli in prepared baking pan, stems and all.
  • Cut crab pieces into bite-size chunks; spread HALF over the broccoli; sprinkle with HALF of the bread crumbs; pour HALF of the soup-milk over this; sprinkle HALF the cheese over the milk; repeat with remaining crab, crumbs, soup-milk and cheese.
  • Bake for 45 minutes.
  • SUBSTITUTE two or three 10 oz. pkgs of frozen (thawed) broccoli for the fresh.
  • *** NOTE *** Cut 4-5 slices of bread into cubes, toast in the oven while it is preheating, coarsely crush them.
  • VARIATION: Try SWISS or Monterey Jack cheese instead of Cheddar---yummy!
  • OPTION #2: Substitute SHRIMP for the crab, to get a whole 'nother thing! Delish!