These were great and easy. Next time, I would try chopping the broccoli a little bit – not in really small pieces, just smaller chunks. And, it would be totally ok to use fresh, cooked broccoli (I used frozen). I would also want to try low-fat cheddar next time.
I made a smaller version of this recipe (6 cups broccoli 2 Tbsp. Butter 1 Tbsp. Flour half an onion 2 cups cheese 1 cup of 1% milk 1 egg) and it came out wonderfully. We served it at a dinner for four and still had almost half of it left over.
Just made this and followed the recipe exactly except that I used sharp chedder cheese and added bread crumbs to the top the last few minutes of baking I just gave it a taste test after coming out of the oven and it was great! My husband better get home from work quick before I eat it all!! Thanks for the recipe.
I’m living outside the US and far from lots of the canned products used in many Thanksgiving recipes. This recipe is creamy cheesy and easy to make. I found it to be a great substitute for the cream of mushroom broccoli casserole my mom makes. I added sauteed mushrooms to my dish and some garlic to boost the flavors. Next time I made include a bit of chicken stock too.
Totally delicious – crispy yet tender (and pretty healthy, too!) Used fresh broccoli, just microwaved it for 5 minutes first. Chopped coarsely, then proceeded as directed.
Broccoli is our favorite veggie, always looking for other ways to cook and serve it. These look so good and can’t wait to give the recipe a try.
Ok…Yum…these are absolutely delicious and filling…I served them with homemade tatziki sauce…😋😋😋
was very tasty, although we dipped ours in sweet thai chillie sauce. not sure why, but i prepared oven tray as suggested, however the fritters stuck terribly to the foil. id make these again but not bother with foil, just sprayed baking paper.
Ingredients:
2 teaspoons vegetable oil
2 cloves garlic, minced
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