Best Broccoli Casserole

Melissa Snow

By
@riley123

I knew this recipe was a keeper when my sister who is a well-known broccoli hater said "it tastes pretty good, I guess." Anyway, the rest of us who love broccoli thought it tasted great.

I made this to top over baked potatoes, but it's great on its own too.

Rating:
★★★★★ 2 votes
Comments:
Serves:
6 to 8
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

2/3 c
unsalted butter
2
10 ounce packages frozen chopped broccoli(does not need to be thawed or you can thaw and drain it)
4
green onions, chopped
4
stalks celery with leaves, chopped
10 3/4 oz
can cream of mushroom soup
10 3/4 oz
can cream of potato soup
2
3 ounce cans sliced mushrooms, drained
8 oz
container herb & garlic cheese spread(i used rondel's)
5 dash(es)
worcestershire sauce
2 pinch
kosher salt
2
shakes seasoned pepper
1 c
panko crumbs

Step-By-Step

1Preheat oven to 350 degrees.
2In a large skillet, melt butter over medium-high heat. Saute broccoli, onions, and celery for 10 to 15 minutes. Add soups, mushrooms, cheese spread, worcestershire sauce, salt and pepper. Stir until cheese spread has melted.
3Pour into a greased 2 quart casserole dish. Top with panko crumbs. Bake for 30 minutes.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American