MONDAY MORNING RECIPE POST - SHRIMP CASSEROLE

I try to put seafood on the table more these days. This recipe popped up in one of my feeds and as we hadn't had shrimp for a while, I decided to take a look. Let's just say it exceeded our expectations as we both gave it a 10 out of 10. It suited our taste anyway and we look forward to trying it again next time shrimp is on the rotation. The food blog is called 'Cooktop Cove' and many thanks to Morgan Reed who is a contributing writer. The recipe can be found here. I recommend visiting, not only to look at tips about this recipe, but also to look at others. Great photos too.

Shrimp Casserole – serves 6

1-1/2 cups long-grain white rice

2 1/2 cups chicken broth 1 pound large shrimp, peeled and deveined 1 medium onion, finely chopped 1 sweet bell pepper, diced (red or green - I used red) 3 cloves garlic, minced 1 cup grated cheddar cheese 1 cup sour cream 1 can (10.75 oz.) cream of mushroom soup 1 teaspoon Old Bay seasoning 1/2 teaspoon paprika 1/2 teaspoon black pepper 1/2 teaspoon salt 2 tablespoons olive oil 1/4 cup chopped fresh parsley (optional for garnish) Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. In a large pot, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is cooked and the liquid is absorbed. While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Sauté until the vegetables are softened, about 5 minutes. Add the shrimp to the skillet and cook until they just turn pink, about 3 minutes. Remove from heat. In a large mixing bowl, combine the cooked rice, sautéed vegetables and shrimp, grated cheddar cheese, sour cream, cream of mushroom soup, Old Bay seasoning, paprika, black pepper, and salt. Stir until well combined. Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 25-30 minutes, until the casserole is bubbly and the top is lightly browned. Remove from the oven and let it sit for a few minutes before serving.  Garnish with chopped fresh parsley if using.   I am adding Morgan's suggested variations and tips here:  For a different protein option, consider substituting the shrimp with diced cooked chicken or turkey. You can also add more vegetables such as celery, peas, or mushrooms for extra flavor and nutrition. If you like a bit of heat, try adding a pinch of cayenne pepper or some diced jalapeños. Lastly, using a blend of cheeses like Monterey Jack or Pepper Jack can provide a nice twist to the flavor profile of the casserole.

We made this dish on Monday, January 27^th, 2025 for the first time. It was an excellent dish.

Gregg picked up a large bag of frozen shrimp from CostCo's the last time he was there, so we thawed those out for this dish, patting them dry before cooking them.

We downsized the ingredients to half as didn't want to have a lot of the shrimp left over. We still had leftovers but don't mind eating them one day later, though don't really want it around any longer.

Instead of cooking the rice with the broth, we had packets of already cooked Jasmine Rice in the freezer from Trader Joe’s. We used two packets, so we didn't need the long-grain rice or chicken broth. We added it to the veggies and shrimp in the mixing  and continued with the recipe.

There was a miscommunication on preparing as Gregg mixed the shrimp in with all the other ingredients (after first cooking them in the frying pan). I wasn't around at the time to read the directions. The original recipe had the shrimp lying on the top of the casserole and not mixing them in, but we were both happy with the way the casserole turned out. It was delicious and I wouldn't hesitate doing it this way again. I've mentioned it before, I'm corner to corner, would have put the shrimp on the top like the recipe, but Gregg's adventurous soul is always fun and we both enjoyed the end results.

He made a cocktail sauce mixture of ketchup and horseradish. It was a very nice addition and I put a small spoonful on the top of mine.

We added lemon wedges, and the lemon juice squeezed over our meal at the table added a very nice tangy and refreshing taste.

Here is the full website address for the recipe, if you prefer to copy and paste rather than use the link in the beginning.

https://cooktopcove.com/2024/07/16/delish-need-to-make-2-of-these-next-time/

MONDAY RECIPE POST- MAKE-AHEAD CHICKEN AND WILD RICE CASSEROLE

I had one of those annual Southern Living Recipe books years ago, and this came out of that book.  However, you can find the original here.  It says you can prepare it up to a month before and freeze.  I didn't but whenever I know I am getting company this will be on my list of make-ahead meals to put in the freezer.

Make-Ahead Chicken and Wild Rice Casserole

1 (2.25 oz) package sliced almonds
2 (6.2 oz) boxes fast-cooking long-grain and wild rice mix
1/4 cup butter
4 celery ribs, chopped
2 medium onions, chopped
5 cups chopped cooked chicken
2 (10-3/4 oz) cans cream of mushroom soup 
2 (8 oz) cans chopped water chestnuts, drained (I used sliced)
1 (8 oz) container sour cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups (16 ozs) shredded Cheddar cheese, divided
2 cups soft, fresh breadcrumbs

Preheat oven to 350 degrees F.  Bake almonds in a single layer in a shallow pan 4 to 6 inches, or until toasted and fragrant, stirring halfway through.

Prepare rice mixes according to package directions.

Meanwhile, melt butter in a large skillet over medium heat; add celery and onions.  Saute 10 minutes or until tender.  Stir in chicken, next 6 ingredients, rice and 3 cups cheese.  Spoon mixture into a lightly greased 15 x 10 inch baking dish or 2 (11 x 7 inch) baking dishes.  Top with breadcrumbs.

Bake at 350 degrees for 35 minutes.  Sprinkle with remaining 1 cup cheese, and top with toasted almonds.  Bake 5 minutes.

To make ahead: prepare as directed but do not put the remaining 1 cup of cheese on top yet or the toasted almonds.  Cover with aluminum foil and freeze up to 1 month.  Remove from freezer and let stand at room temperature for 1 hour.  Toast almonds as directed.  Bake casserole, covered, at 350 degrees F. for 30 minutes.  Uncover and bake 55 minutes to 1 hour and 15 minutes, or until thoroughly heated.  Sprinkle with 1 cup (4 ozs) shredded Cheddar cheese and toasted almonds.  Bake 5 more minutes.

I bought a package of already toasted sliced almonds that was meant to be sprinkled over salads.  It's called All Natural Almond Accents, Original Oven Roasted, Flavored Sliced almonds in a 3.5 oz. (99g) packet.  There are different flavors but I chose the plain.  

I also bought pre-cooked chicken as I was running short on time.

You can lighten the recipe by using low-fat products wherever you feel like it

I still had a few ingredients already in the pantry I wanted to use up and found 1 can of cream of mushroom and 1 can of cream of chicken soup.

As a side dish I roasted a mixture of vegetables bought from the supermarket.  They had packets of pre-cut-asparagus along with sliced mushrooms, and I also added another packet of mushrooms and sliced onions with a few sprigs of rosemary. These I placed in a shallow baking pan and drizzled with a little olive oil and sprinkled with Kosher salt and freshly ground pepper.  I preheated the oven to 450 degrees F. and left them in the oven for 10 to 15 minutes, depending on whether you like them crisp or tender.  There was a very subtle flavor of rosemary, very nice.

For an appetizer I bought a container of hummus and surrounded it with cubed bread for dipping, but sticks of celery and carrots would be nice also, and whatever you think of you'd like.  The bread was one of those lovely crusty loaves we got from our local supermarket. 

As a dessert I was going to serve up ice-cream and cookies, all nice and simple, but no one felt like dessert after eating this delicious meal.

I made this for company but there were leftovers for at least two more days.

MONDAY RECIPE POST - CHICKEN AND STUFFING CASSEROLE - 8 SERVINGS

(Not the greatest photos but it tasted very yummy.)

A rainy, chilly day and what to have for dinner?  This recipe is perfect comfort food.  I remember trying it years ago, at least something very similar.  This came from The Kitchen Magpie hosted by Karlynn.  If you are interested, the original recipe is at this link. I always recommend visiting websites, not only for the great photos, but also for the many tips provides.  That and the fact that there are other great recipes.

Chicken and Stuffing Casserole - 8 servings

Calories per serving: 153

3 cups cooked chicken cubed (Rotisserie or left over) 

1 can cream of chicken soup

1 can cream of celery soup

1 box stuffing mix (or make your own homemade favorite)

2½ cups mixed frozen vegetables (defrosted and drained of any liquid)

Preheat oven to 400°. Grease a 9×13 pan.

Prepare the stuffing mix as per the package directions. Set aside.

In a separate bowl add the chicken, cream of chicken soup, cream of celery soup, and stir well to combine.

Add the vegetables to the chicken mix and stir gently.

Pour the chicken and vegetable mix into the greased 9×13 pan. Top with the stuffing mixture.

Bake 25-30 minutes or until bubbly and topping is browned.

Let cool for 10 minutes before serving. Top with parsley for garnish.

For those who don't like using canned soups because of high sodium, etc., I have included substitutions below and links provided in titles.

Copycat Cream of Celery Soup 

4 servings

Calories: 148kcal

Author: Stephanie Manley

2 tablespoons butter

2 tablespoons chopped onion

1/4 teaspoon salt

2 cups chopped celery

2 tablespoons flour

2 cups whole milk

In a medium-sized saucepan over medium heat combine butter and chopped onion. Cook until onion becomes translucent. Add 1/4 teaspoon of salt to the onions when cooking them. Add 2 cups chopped celery to the onions and stir for a moment or two. Add 2 tablespoons of flour to the pot and cook for about a minute. Cook the flour until it becomes fragrant like pie crust. 

Add about 1/2 cup of milk to the pot and stir until the soup begins to thicken. Then add another 1/2 of milk and stir until the soup begins to thicken. Add the remaining milk in 1/2 cups increments until all of the milk is used. Turn the soup down to low, and simmer for about 15 minutes or until the celery becomes soft and tender. You may want to garnish the soup with some chopped celery, or even croutons when you are ready to serve.

"You can make this soup in about 25 minutes. 

Easy to make and so much healthier than anything you can find in a can, this creamy celery soup will take your tuna noodle casserole or scalloped potatoes to the next level. The next time you need cream of celery soup for your favorite recipe, skip the trip to the store and try this recipe instead!"

(I have not tried these yet but they sound very good and will make them at some point.)

"Want to make a vegan cream of celery soup?

Swap out the butter for your favorite butter substitute, and swap out the whole milk for unflavored almond milk or cashew milk.

Serve it immediately with hot bread and butter (or add to casserole when ready).

Serve as a first course instead of a salad for dinner.

Cut the fat and calories. Make a healthy celery soup by switching to low-fat milk and margarine.

Make it a meal. Serve with croutons and bacon bits to turn the creamy celery soup into a light dinner, meatless Monday.

How to Store and Reheat

You will want to serve any leftover portions in an air-tight container in the refrigerator. They will last 3 to 5 days. I recommend heating it up in a saucepan on the stovetop over medium heat. You may need to add a bit of milk as the soup can become thick when left in the refrigerator.

This soup freezes well. So you can freeze any leftover portions in an air-tight container or vacuum-sealed bag in the freezer. This will last in your freezer for up to three months. When you want to reheat the frozen soup, I recommend thawing completely and then heating up the soup in a pan on the stovetop.

I hope you give this recipe a try! I think you will be amazed at the great flavor, I bet you will think this is the best cream of celery soup recipe."

 

Cream of Chicken Soup Substitute by Lauren Allen

1 cup milk, cold

2 Tablespoons cornstarch

1 1/2 Tablespoons butter

1 teaspoon chicken bouillon paste , or one cube

1/2 teaspoon salt

⅛ freshly ground black pepper

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

⅛ teaspoon dried parsley flakes

In a small saucepan whisk together milk and cornstarch. Add butter, bouillon, salt, pepper, onion powder, garlic powder and parsley.

Bring to a boil, stirring frequently. Once boiling, simmer for 30 more seconds to thicken.

Use in recipes to replace one (10.75 oz) can of cream of (anything) soup.

Notes

*Makes the equivalent of one (10.75 oz) can.

Make Ahead Instructions: This recipe is so easy to make ahead for an even faster dinner. Make the recipe as directed, and keep in an airtight container in the fridge for up to a week.

Freezing Instructions: The texture may change a little bit through the freezing/thawing process. Store in a freezer safe container in the freezer for up to 3 months. Let thaw completely in the fridge before using in a recipe.

Variations:

Cream of Mushroom: Stir in one (4 oz) can of mushroom pieces to the finished recipe. Use vegetable bouillon instead of chicken, if desired.

Cream of Celery: Stir in ½ cup sautéed, chopped celery to the finished recipe. Use vegetable bouillon instead of chicken, if desired.

Cream of Broccoli: Stir in ½ cup of finely diced steamed broccoli. Use vegetable bouillon instead of chicken, if desired.

Add Chicken: Stir in chopped cooked chicken at the end, if desired.

Dairy-Free: Use dairy-free butter, and your favorite plant based milk. The flavor will be a little different depending on what milk you use.

I didn't change anything from my recipe.  Our veggie combination was carrots and peas.  It was excellent and my dear other half wants it again this week.  We had lefovers for other meals.  

I served it with a fresh spinach salad, with the following added.  All very simple.

Fresh spinach

Grape Tomatoes

A few Mozzarella cheese balls, the small kind, or diced regular 

Sprinkled with a few chopped walnuts over the salad

For my dressing I put a dash of low sodium soy sauce mixed with a teaspoon of sesame oil.

That's it!  Thanks for looking and

MONDAY RECIPE POST - OLD-FASHIONED CABBAGE CASSEROLE

I found it here at Spicy Southern Kitchen hosted by Christin. I always recommend going to the blog and seeing all the tips that I don't include, and to seeing photos of the recipes. 

It has been a long time since I have thought of making a cabbage casserole, but we were in the mood for something different.  All the ingredients were in the fridge, and I thought this would be a good side-dish for company.  It was very popular and very yummy.  I am guessing even a non-cabbage lover would enjoy this recipe.  

Old-Fashioned Cabbage Casserole

This has 8 servings and works out to approximately 355 calories per serving.

1 small head green cabbage

1 medium Vidalia onion, chopped

8 tablespoons butter

salt and pepper

1 (10-ounce) can condensed cream of chicken or cream of mushroom soup

1/3 cup mayonnaise

Topping:

3 tablespoons melted butter

1 cup shredded sharp cheddar cheese

1 sleeve Ritz crackers (about 30), 

coarsely crushed

Preheat oven to 350 degrees F. 

Lightly grease a 2-quart casserole dish.

Coarsely chop the cabbage. 

Melt butter in a large nonstick pan. 

Add cabbage and onion and cook 8 to 10 minutes, stirring frequently, or until it is partially cooked down.

Season to taste with salt and pepper.

Transfer cabbage mixture to prepared baking dish.

In a small bowl, stir together soup and mayonnaise. Spread mixture over cabbage.

In a bowl, stir together melted butter, cheese, and cracker crumbs. Sprinkle over casserole.

Bake for 30 minutes or until topping is browned.

Delicious and definitely comfort food to the max.  It was a lot of butter but we figured as we are 'good' for the rest of the week, that's okay.  And oh my goodness, did it taste incredible!  

We didn't change a thing here and there are leftovers. You could also probably cut the ingredients in half and make a smaller version.  

We served it with mashed potatoes and cubes of steak which Gregg sautéed in a frying pan.  He adds a splash of Teriyaki for flavoring.

Thank you for looking, have a great week and...

MONDAY RECIPE POST - ZUCCHINI AND YELLOW SQUASH CASSEROLE

This looked like a good recipe to make.  I found it at Life's Ambrosia hosted by Des and I would like to thank her for another delicious recipe.  You can find the original here.

Zucchini and Yellow Squash Casserole 

Servings: 6

Calories per serving: 131

1 - 2 medium zucchini, sliced 1/4 inch slices

2 - 3 yellow squash, sliced 1/4 inch slices

1 teaspoon salt

3/4 teaspoon granulated garlic (or garlic powder)

1/2 teaspoon pepper

1 cup shredded mozzarella

1/2 cup parmesan

1/4 cup panko bread crumbs

2 tablespoon plain dry bread crumbs

1 tablespoon extra virgin olive oil

Preheat oven to 350 degrees.

Place zucchini and squash on top of paper towels and sprinkle lightly with salt. Cover with another paper towel. Let set for 15 minutes. Pat dry.

Combine zucchini, squash, salt, pepper and granulated garlic. Toss to coat.

Spray 9-inch pie dish (or other casserole dish) with non-stick spray. Layer zucchini and squash in prepared dish. (Mine didn't look as pretty as those on the website, but first time not so bad considering.  My zucchini and yellow squash were very large and I only needed the two to fit inside the dish. I found them difficult to fit uniformly.  It certainly didn't detract from the taste once cooked.)

Combine Parmesan, panko, dry breadcrumbs and olive oil in a bowl.  Mix to coat the breadcrumbs in the oil.

Sprinkle shredded mozzarella on top of zucchini/squash. Top with bread crumb mixture.

Bake casserole at 350 degrees for 25 - 30 minutes or until browned on top. Serve immediately.

This was a lovely side dish.  The veggies came out tender but crisp.  If you want them to be a little softer, it was suggested that you cut them thinner.  

Our oven runs cooler than the time the recipe calls for. I added about 15 minutes to get the crust to brown nicely. 

I ran out of non-stick cooking spray and used butter to grease the pie plate.

The addition of the mozzarella cheese was a very tasty addition.  The crumb coating which included the Parmesan, equally so. 

I am going to use the crumb mixture to top the next the next macaroni and cheese I make.

Gregg was out of town and I made this to welcome him home.  He thoroughly enjoyed it and also snacked on it later that night.  For him it was the mozzarella cheese that made this dish extra special.   

Even though I have added a link in the beginning of this post, here is the actual food blog address:

https://www.lifesambrosia.com/zucchini-and-yellow-squash-casserole/#recipecard

Thanks for looking and have a great week.

MONDAY RECIPE POST - HAM AND VEGETABLE CASSEROLE - 6 SERVINGS

Today's recipe came from Christine at Christine's Blog here.  Her inspiration came from Taste of Home at this address.  It was a big hit in this house as we gave it a ten out of ten.  I made a few changes depending on what I had on hand, which I will detail below.

Christine’s recipe:

2 c cauliflower florets

1 large carrot sliced

2 celery ribs chopped

Water to boil vegetables

2 cups cubed ham

1 green pepper chopped

1 onion chopped

7 tablespoons butter divided

1/4 tablespoons butter set aside for topping

3 tablespoons flour

1-1/2 cup milk

3/4 teaspoon salt

1/2 teaspoon black pepper

1 cup shredded cheddar cheese

1/2 cup breadcrumbs (Christine used panko as did I)

1/2 tomato sliced

 

In a saucepan bring cauliflower, carrots, celery to a boil. 

Cook for 15 minutes and drain.

In a skillet sauté 3 tablespoons butter, onions, green pepper. 

When softened mix ham in.

Add the vegetables.

Transfer to a baking dish lined with parchment paper.

 

Make cheese sauce: 

Melt remaining butter, stir in flour until smooth. 

Gradually whisk in milk, salt, pepper. 

Stir constantly until thickened, about 2 mins. 

Add cheese and stir until melted. 

Add sliced tomato.

Pour over ham mix and sprinkle with breadcrumbs. 

Dot with small bits of butter (1/4 tablespoon).

Bake at 375 degrees F. for 25-30 mins until browned.

 

Changes I made:

I had no tomatoes or celery or green pepper.  Instead I used the following:

4 large mushrooms, sliced

1/2 head of cauliflower plus 1/2 head of broccoli cut up into smaller ‘flowers’ (one of us heartily dislikes broccoli but announced it tasted pretty good in this recipe)

4 medium potatoes (because someone said “What?  No potatoes?”)

I added a diced parsnip it did not overpower the other vegetables, very subtle   

1 yellow sweet pepper

I added an extra 2 carrots as they were small and wanted to make up for no celery.

I diced them all up and instead of sautéing the onion and pepper in butter, I put all the vegetables (except the potatoes) in one large pot of boiling water for 15 minutes, not adding the sweet yellow pepper until I mixed it in with the ham and vegetable mixture before putting it into the oven.  I cooked the potatoes separately because I couldn't fit them into the one pot. I felt a bit lazy skipping the sautéing part out, but after all the preparing of the vegetables I went the easier route and did them all in one step.  I couldn't tell the difference once everything had been put into the casserole, did not miss the extra butter and the finished product was creamy and very tasty.

(I made an early start to our meal and got in the kitchen first today.  Gregg announced this was the best casserole that I had ever made.  I can't remember the last time I made a casserole to tell you the truth, but I was happy he felt that way as he is honest and helpful in his constructive critiques.  I welcome them.  It’s what we do when we both cook). 

I put everything into a 13 x 9 inch glass dish, and there were leftovers for other meals, which only tasted better the next time. 

You can freeze any leftovers even with the potatoes.  

I served the casserole with a few fresh spinach leaves and rings of red onion on the side.

The aroma in the house was wonderful!

Thanks Christine, this was a definite keeper.  I got to use up a lot of leftover ham after Easter (I made this recipe shortly afterwards) and added a new meal for the next time we have company.

Thanks for taking a look everyone and have a great week.

MONDAY RECIPE POST - FREEZER FRIENDLY CHICKEN, BROCCOLI AND RICE CASSEROLE

Today's recipe comes from The Seasoned Mom hosted by Blair.  You can look at the original recipe here.  She has lots of other recipes and she writes, "Hello I'm Blair! I believe in the power of a simple homemade meal to bring a family together.  That's why I share easy, quick-prep recipes that eliminate mealtime stress!"  A great reason to go back and read more of her recipes, and also to see what tips she has for this one.  Thank you Blair!

Freezer Friendly Chicken, Broccoli and Rice Casserole

Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Serves 4 people

Calories: 423

Ingredients:

2 cups cooked, diced (or shredded) chicken

1 cup cooked rice

2 tablespoons of chopped onion

12.6 oz. bag of frozen baby broccoli florets NOT

thawed

1 can (1.25 cups) condensed cream of chicken soup, NOT diluted.  I used Campbell's Healthy Request

3/4 cup mayonnaise (Blair used light but said any variety will work)

3 tablespoons melted butter

1/2 cup grated Italian cheese blend or substitute with grated cheese of choice

Instructions:

Preheat oven to 350 degrees F.  (180 degrees C).

Spray a 2-quart casserole dish with cooking spray and set aside.

In a large bowl combine all ingredients except for the cheese.

Transfer mixture to prepared dish and top with shredded cheese.

Bake uncovered for 30 minutes (or until heated through and bubbly).

For preparing ahead:

You can assemble the casserole as instructed, cover and refrigerate (or freeze) until ready to bake.

If you are cooking for two, cut the ingredients in half and bake the casserole in a 1-quart dish for about 20 minutes.

If the link above doesn't work you can use:

https://www.theseasonedmom.com/chicken-broccoli-rice-casserole/

Thanks for looking and 

have a great week.

MONDAY RECIPE POST - BROCCOLI-CHEDDAR-CHICKEN

I cooked this recipe when we had friends over a couple of weekends ago.  You can find it here.  Christin is the host of Spicy Southern Kitchen.

Broccoli-Cheddar Chicken - Serves 4
(A Cracker Barrel Copycat)

Preparation time: 10 minutes
Cooking time: 45 minutes
Total Time: 55 minutes

4 boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
1 can cheddar cheese soup
1/2 teaspoon paprika
6 ounces cheddar cheese, shredded
8 ounces frozen chopped broccoli, defrosted
1-1/2 cups crushed Ritz Crackers

Preheat the oven to 350 degrees farenheit, and lightly grease a casserole dish.

Season chicken with salt and pepper, and place in prepared dish.

In a medium bowl mix together the milk, soup, paprika and cheddar cheese.

Pour half of the cheese mixture over the chicken.  Scatter broccoli pieces over the cheese mixture.

Top with the Ritz cracker crumbs and remaining cheese mixture.

Place in oven and bake for 45 minutes.

In Christin's notes she mentioned that she layered a little of the cheese sauce on top of the cracker crumbs, as she liked how the crumbs blended into the sauce, which thickened and flavored it.  However, if you want a crunchier topping, you can mix the cracker crumbs with 1 to 2 tablespoons of melted butter and sprinkle on top.  This is how I did it as we like the crispier topping.

Our friends thought this was delicious and so did we.  Under the crispy crust is the moistest chicken and a very yummy cheese sauce.  I also sprinkled grated cheese on the top before putting in the oven, which made it even crispier.  For the non-broccoli lovers this is a great way to eat this healthy vegetable.  Gregg's motto is 'put enough cheese sauce on it....'.  A keeper and one we will make again.  Thanks Christin!