Broccoli Casserole

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I thought this was quite good. After reading the reviews, I added some diced/seasoned chix breast, used sour cream instead of yogurt, and just BARELY steamed instead of blanched the broccoli.

It was not watery, mushy, etc. Had good flavor, texture-and was 'one meal in one dish'.

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I too adjusted the recipe just a bit. I used everything low-fat (mayo, blue cheese dressing, yogurt, and cheddar, went with frozen chopped broccoli thawed, and canned mushrooms because that was what I had on hand. I also added one more package of the Ramen noodles (minus the 2nd flavor packet because it seemed just a little too creamy, and instead of chicken flavor, I used beef - again, becuase it was what I had on hand. It turned out awesome and my husband wants to know when I'll be making this again. I loved that it incorporates a starch with the vegetable.

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After reading a few of the reviews I made some adjustments to the recipe and it turned out fantastic! I don't like mayonaise so I used one cup of nonfat yogurt and added a little extra blue cheese dressing to keep the flavor. Instead of top ramen I used Garlic and Parmesan couscous from Far East. Also I cooked covered for 30 minutes and uncovered 15 minutes to keep the casserole from getting soggy. I will definitely be using and sharing this recipe.

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I made three mistakes on this casserole... and it still turned out incredible. Took it to a 4th of July family picnic, and everyone loved and was raving about it. I forgot to cover the casserole in the oven for the first 37 minutes, forgot to chop the broccoli, and was a few ounces short on the broccoli. Never mind the mistakes -- couldn't hurt this great tasting recipe if they tried! It really was delicious. I did add two ingredients, which were to sautee about a cup of small-dice Vidalia onion along with the mushrooms. Then after removing the mushroom mixture, I deglazed the pan with about a quarter cup of white wine to get all the flavor up and into the casserole bowl. This recipe is a winner. Thank you Alton!!!

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My 11 YO son loves Good Eats--he records and writes down the recipes. When we needed a casserole for a church dinner, he wanted this one (how ironic. He did all the cooking and got rave reviews. We tweeked it for a Boy Scout COH (no mushrooms, added sausage-again, rave reviews. I've made it several times since then for others, and double the recipe so we can have it, too. I add 8 oz sour cream and a bit more yogurt and mayo, and more ramen noodles. We also use frozen broccoli--thawed a bit, but not all the way. It finishes cooking in the oven, and with the extra sour, yogurt, and mayo the casserole is even more moist. We are having fun making this one our own.

Also, when I give it to others, it's fun to see them try to guess what kind of noodles are in it!!

It's a hit every time!!! Thanks, AB!!

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I love the fact that this recipe used yogurt and is meatless. However, I should have gone by my instincts and used less pepper. Wow! I drank 3 glasses of water with this dish. I would use 1/2 tsp. I also substituted rice ramen noodles since I have a wheat intolerance. I used spring onion and it worked fine. I think you could use any flavor in this dish. Also, the cooking time is too long resulting in mushy broccoli. Since you are blanching the broccoli, you really do not need to cook for one hour. I would reduce cooking time to 1/2 hour, with uncovering for 10 minutes....this will make the dish less dry. Other than that, it has a really nice flavor. I will make it again with these changes.

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I brought home all of the ingredients for this dish but when I started to prepare it I realized that I forgot to buy the ramen noodles. This turned out to be a greatthing, because I substituted Roasted Garlic & Olive Oil flavored Couscous (by Near East and it turned out great! (plus, there is no msg in the couscous flavoring.

I'd probably go lighter on the black pepper and the blue cheese dressing, as the blue cheese flavor really dominates. But it melds well once the couscous was added.

I also added some oven roasted turkey breast in there just for kicks.

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I?m always experimenting with new recipes and I add my own personal touch.
I followed the directions as Alton had it and I used 1/2 ranch dressing and 1/2 Blue cheese. Also added tarragon and ground cayenne pepper (I love a kick I sauteed onions and garlic with the portabella mushrooms. And instead of the boring salt and pepper I used the mixed sea salt grinder that has mixed seasonings in it. I also added a mixture of different cheese. And when I did the 15 min bake with no cover I sprinkled French fried onions on top. YUMMMY!

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I just made this for a family get together and it was even better than I'd hoped. I saw Alton make this a couple of nights ago, and thought it would be a nice change from casseroles with cream of "something" soup in them. I was a little worried about the ramen noodles, but shouldn't have been. Everyone, even the kids loved it. (Some of the kids picked around the mushrooms though.
I did make a couple of minor substitutions. I happened to have creamy chicken flavor ramen, so I used it, and I did use baby portabella mushrooms because I just really like the meaty texture. Other than that I followed the recipe exactly. I doubled it and make it in a larger dish, approx 9x13, added 15 min to the covered baking time, and then added a little to the uncovered time also. I plan to take this delicious casserole to our next chuch pot luck dinner. Do not hesitate to make this. It is worth the little bit of extra work!

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I absolutely love this recipe. Whenever I see broccoli on sale I buy it just to make this casserole.