Broccoli and Three-Cheese Casserole

  • shambalek Posted: 12/03/08
    Worthy of a Special Occasion

    We served this at Thanksgiving as a side dish to replace the traditional greenbean casserole and it was such a crowd-pleaser (and I've got a tough crowd to please: dieters, kids, vegetarians) that we're adding it to our annual Thanksgiving and Xmas dinner menus. We are going to modify the recipe to add more broccoli.

  • Haj1973 Posted: 04/19/10
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    This is an OK dish. The prep time seemed disproportionately involved and lengthy for what it was--cheese/broccoli casserole--and given the result I would recommend trying a different, easier recipe in the future. It tastes good; not bad, not great. My only change was "winging" the fine herbs, for which I used a blend of oregano, basil and thyme which worked out fine.

  • violetsgirl Posted: 03/08/09
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    Bland! It was more work than it appears to be and turned out too blah.

  • Klp1980 Posted: 02/27/10
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    This recipe was very bland. No flavor at all. We each had to force it down. There will be a whole dish left to throw out. I will not make this again.

  • RobinKnutson923 Posted: 03/06/10
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    This casserole was just lovely! The cheeses flowed well and the tast was incredible! Really enjoyed it. Great for people going meatless!

  • kimemeki Posted: 04/12/10
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    It was ok, not horrible, not great but I only used 1/2 cup of onions, I didn't have all of the fines herbs nor could I find fontina cheese on it's own so I had to use a blend. These two items may have added an additional layer of much needed flavor.

  • berquist9 Posted: 12/30/11
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    This was a delicious dish but not enough to make it worth the time and hassle to make it.

  • enodine Posted: 01/31/12
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    I found it very dry....but flavorful. Any hints on making it better? Agree that disproportionate amount of time to prepare vs result!

  • Kathsc00kies Posted: 02/09/12
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    I too found this recipe to be very dry. I also thought that it required a lot of prep time for the end result. I tried my own blend of herbs and that worked out fine. Overall, taste was pretty good, but the texture really was lacking. Probably won't make again unless someone has a suggestion to make it more moist.

  • tnuckols Posted: 08/03/12
    Worthy of a Special Occasion

    We added ham chunks, and used brown rice. We also omitted the onions, and did herbs and spices that we liked, since we could not find Fines Herbs. We made the rice the night before to save time, and made it with a bit more water to add moisture to the dish. It was an excellent meal, and it made great, easy leftovers! Overall prep time was only 30 minutes of cooking together, and a great meal was the result. It is worth a try!

  • LadyTron Posted: 07/15/12
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    I'm going to make this tonight but change the recipe since the comments are saying it's too dry. Going to add mushrooms and fennel with broccoli. I would recommend using brown rice or Quinoa to make it more healthy or use Orzo as an alternative to white rice. To moisten it up I would add a can of a low fat / low salt cream of mushroom / asparagus soup or low sodium chicken broth mixed with some greek yogurt or low fat sour cream.

  • Ehuck5 Posted: 04/11/13
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    Mediocre. Could use some more flavor.

  • KaylaB87 Posted: 05/30/13
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    Okay, so based on the comments I read I modified this recipe heavily and I think it came out okay. I'll post it here just in case anyone wants to use my alterations. Ingredients: 1 1/2 cups long-grain brown rice, cooked 4 cups broccoli (prepared per recipe's direction) 3 cups kale (sauteed with onion) 1 medium onion, chopped 2 cloves garlic, minced (sauteed with onion) 6 tablespoons shredded Parmesan 3/4 cup Fontina 4 tbsp reduced-fat sharp cheddar 3/4 cup 1% milk 3/4 cup all-whites egg whites 1/4 cup chicken/veg broth salt, pepper to taste 2 tsp herbes de provence pinch ground nutmeg Cooking spray I followed the recipe as far as the broccoli and onion, but then went ahead and mixed everything together and spooned into a casserole. No breadcrumbs, but I made sure it was covered with a lid and baked at 350 degrees for 40 minutes. Could use veg broth to keep it vegetarian. Can't post all the nutritional info due to character limit, but calories per 1/6th the recipe are 236

  • UniqueUsername Posted: 12/07/13
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    I thought these were low calorie recipes? I'm not finding where it says how many calories the recipe is...? It says 242 per serving...but how much is the serving? ...it's probably very little. that's how they get you. A recipe like this would probably be a lot more calories for a decent serving size you should be having.

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