2 Easy and Delicious Broccoli and Cheese Casserole Recipes

Broccoli is a delicious and healthy vegetable that can be prepared many different ways.

These two simple and tasty broccoli au gratin recipes are sure to be appreciated by the broccoli fans in your house.

You may even be pleasantly surprised to find that these delicious recipes will even appeal to those who don't usually enjoy eating broccoli.

Broccoli & Mushroom Au Gratin Recipe

Ingredients:

• 1 package of frozen chopped broccoli (2 ounces)
• 1 can sliced mushrooms (8 ounces)
• 1 can cream of cheddar cheese soup (or nacho cheese flavor)
• 1 can cream of mushroom soup
• Crushed Ritz Crackers (approximately 1 cup)

Directions:

Preheat oven to 350 degrees. Cook broccoli according to package directions. Drain liquid from broccoli and place in a 10 X 13 casserole dish. Drain mushrooms and add to casserole dish. Add cream of mushroom soup and cheddar cheese soup to casserole dish. Mix until everything is well combined. Top with crushed Ritz crackers. Bake for approximately half an hour, or until the mixture is hot and bubbly.

Variations:

• You can add a small can of drained, chopped water chestnuts to this recipe.
• You can use cooked fresh broccoli instead of frozen broccoli if you prefer.
• You may substitute French fried onion rings for the crushed Ritz cracker topping.
• You may substitute cooked cauliflower for half of the broccoli in this recipe.

Potato & Broccoli Au Gratin

Ingredients:

• 2 heads of fresh broccoli, chopped
• 4 cups cooked potatoes, cut into cubes
• 1 can cream of mushroom soup
• 1 cup cottage cheese (do not use fat free)
• 1/2 cup sour cream (do not use fat gree)
• 1/4 cup milk
• 1/4 cup Hormel Real Bacon pieces
• 1/3 cup green onions, sliced
• Salt and pepper to taste
• 1 cup shredded cheddar cheese

Directions:

Preheat oven to 350 degrees. In a 10 X 13 casserole dish, mix together the cream of mushroom soup, the cottage cheese, the sour cream, and the milk. Add all other ingredients except shredded cheddar cheese and mix together. Bake for approximately thirty minutes, or until mixture is hot and bubbly. Sprinkle shredded cheddar cheese on top of the casserole and return to the oven until cheese is melted, approximately 5-10 minutes longer.

Variations:

• You may substitute an equivalent quantity of frozen broccoli for fresh broccoli. Simply thaw and drain before using in this recipe.
• You may substitute an equivalent amount of plain, nonfat yogurt for the sour cream in this recipe.
• You may add diced bell peppers to this recipe before baking.

More Recipe Ideas:

If you enjoy preparing vegetable casseroles with cream of mushroom soup, which is a main ingredient in both of these dishes, check out my Cream of Mushroom Soup Casserole Recipes hub for several more tasty recipe ideas.