Betty's Broccoli Casserole

rd4565 0

"Broccoli and cream cheese with almonds has been a Thanksgiving tradition in our family for over 40 years. Easy to double. A favorite at family gatherings."


1 h servings 362 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat an oven to 300 degrees F (150 degrees C). Grease an 8x8 inch baking dish.
  2. Pour 1 or 2 tablespoons of water into a saucepan, and bring to a boil. Place the broccoli florets and chopped broccoli into the saucepan with the water, cover, and cook over medium heat until thawed, about 5 minutes. Drain off the water, and stir the cream cheese into the hot broccoli. Spread the broccoli mixture into the prepared baking dish.
  3. Mix the bread crumbs with butter in a bowl, and spread over the broccoli in an even layer. Sprinkle the top with almonds, and bake in the preheated oven until the top is browned and the dish is bubbling, 45 minutes to 1 hour.
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  1. 7 Ratings


Used fresh broccoli because this is what we had on hand. Steamed it in our veggie steamer then followed recipe as directed. It turned out great!

********** from rd4565 ************** My original recipe is for 4x this and I made an error in converting it. The cream cheese should be 12 oz not 8 oz. Sorry for the error.

Made this for Thanksgiving. It was good, but needed maybe another half package more cream cheese, less bread crumbs and some salt!!

excellent results and so delishily easy!!

This was so dry and bland. I would recommend using additional cream cheese.

I really enjoyed this. I only used the one bag of broccoli florets and made my own bread crumbs from whole wheat bread. This dish was very good and I plan on making this alot. It was very good l...