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Original recipe yields 4 servings
This recipe is really great! There is no cream of broccoli soup so I just replaced it with a cream of chicken soup then didnt precooked the broccoli. It still turned out great coz the broccoli was just half-cooked - exactly the way I want my veggies to be. Also added a teaspoon of pepper, some garlic and a bit of salt. I will definitely cook this recipe again!
Very quick, healthy comfort food. About as delicious as you can get from frozen broccoli and canned soup (and I mean that as a compliment). I love broccoli, so I used a 16oz bag. I thought about combining the broccoli and milk/soup mix, then spooning over the fish to bake as I was afraid it might not combine well layered, but that's not needed: the soup seeps down into the broccoli while keeping the fish nice and moist. I actually forgot to use shredded cheese (heresy!) but that turned out great too: after baking we scooped up our portions and sprinkled the cheddar ourselves, letting it melt on top. A yummy meal I had prepped in minutes on a busy night loaded with protein, cheese, and the most spectacular vegetable of all - a five star meal if I've ever seen one. Thanks for sharing!
Both my husband and myself loved this recipe. I substituted sour cream for the milk and used Old Bay seasoning on it instead of paprika. Will definately have again!