I am currently stuffed to the gills and I STILL want to go sneak a few more forkfuls of this. Despite the fact it's got my dreaded "casserole" in its name, I really liked this! Both Mr. LTH and I thoroughly enjoyed this. It's not the most *healthy* veggie side, so I can't say for sure I'll make it often, but I do see myself making it again. I prepped it the evening before for next day baking. I'd fully intended to toast the bread crumbs before baking, but then i remembered I'm lazy, so I didn't (I did broil for minute at the end of baking to toast them). THANKS for the recipe!
I love this first and foremost becaue it tastes great but also because it doesn't use canned soup, so you can control the sodium levels. I also love how it is built in one pot. How easy is that.
I found this recipe only two weeks ago and have already made it four times!!
I have done this with broccoli and it is great! BUT this time I used brussel sprouts and it was fantastic also. just halve or quarter the sprouts and follow the rest of the regular directions. Yummy
oh man, I love the combo of broccoli and cheddar, but I did not care for the sweetness of the evaporated milk, the weird texture... I added rotini pasta but aside from that, stuck to the recipe. I won't be making this one again.
It is good but nothing special. Its pretty plain. Maybe if I fried the onions in butter first before adding it would have turned out better.
Praise, accolades, & recognition is what I received from my husband after making this tonight for the first time. I used less evaporated milk, added fresh garlic and some fresh jalapeño too. Oh--I had no bread crumbs in the house, but I did have some French Fried Onions ( like the kind you use on green been casserole). I don't even like broccoli really and even I had seconds! This will be on our dinner table again.
Not a bad creamy broccoli casserole but it didn't really wow me . . .it is hard to do so with this kind of casserole though as I'm not the biggest fan of creamy stuff. About half got eaten at Christmas dinner, but we did have a ton of food, and people seemed to like it. My biggest concern is with the method; next time, I think I'd make an actual roux as the flour and milk mixture clumped up while making it. During baking and cooling it did thicken, but I prefer the roux method even if it dirties another pot. Thanks for the recipe!
This was something I might make again but not often unless I tweak a bit. The best part was the butter toasted bread crumbs on top. I'm thinking bacon...or serve over rice...or find the perfect spice to add. Thank you for sharing.
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