Crust-Topped Broccoli Cheese Bake

I really liked the recipe, but thought that the flavors could be enhanced with a dash of salt. Everyone really liked the dish and it was gone in no time.

Excellent combination of ingredients. Broccoli never tasted so good. If you buy the frozen broccoli florets, make sure you cut them into smaller bite size pieces, and don't be afraid to add a little more chedar cheese. The flaky topping is excellent; all my guests loved it. I served it with mashed potatoes.

I made several changes to the skeleton recipe that is provided to create a more complex flavor (and also cut out some carb’s in the process). I added chicken and fresh broccoli rather than the frozen. I cooked the chicken in extra-virgin olive oil in a large iron skillet. Once the chicken was completely cooked, I added the soup mix (I used reduced fat), the cream cheese, (I used the entire 8oz.) broccoli, and water. Once I had my baking dish prepared I put the contents of the skillet into the dish, folding in approximately a cup and a half of cheddar cheese. Instead of using puff pastry I used Filo dough. I coated the Filo dough with a seasoned Irish butter and cooked for about 30 minutes. The meal was FANTASTIC! The flavor was complex and my family was very pleased.

Wonderful recipe made it the night before and still tasted excellent warmed up. I also had to look hard at the grocery store to find the pastry sheet.

This was so easy to make and it taste great. I used fresh instead of frozen

I couldn't find the pastry sheet, but it still tuned out really good using a pie crust.

Kind of goofed and added 2 cups of cheese (BTW, VERY yummy). Also, used fresh broccoli instead of frozen. Family thought it was great!

I used the low-fat soup,and cheeses, and it was great!!