Swiss Broccoli Bake
Even non-broccoli lovers will enjoy this rich and creamy side dish. It's great with most any entree and also travels well for potlucks. Elaine Grimme - Sioux Falls, South Dakota
Ingredients
- 3 packages (16 ounces each) frozen chopped broccoli, thawed
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
- 2-1/2 cups shredded Swiss cheese, divided
- 1 can (5 ounces) evaporated milk
Reviews
This tasted just like my steamed broccoli I make, and it takes more ingredients, more work, and more time, for nothing any more special than plain broccoli. We all ate it just fine, but was disappointed by this. I could not taste the swiss cheese and if you don't like broccoli, you still won't like this since it has a very strong broccoli taste and nothing else. If I were to try this again, which I seriously doubt, I would use cheddar cheese to get more of a cheesy taste.