Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, bread crumbs, broccoli, broccoli gratin, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, ground nutmeg, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Kraft Cheddar cheese, land o lakes butter, Libby, McArthur milk, McCormick spices, Morton salt, Pam Cooking Spray, parmesan cheese, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Thyme, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Deliciously cheesy and super easy to make!
Let me ask you a question; how many people do you know who don’t like broccoli? For some reason it seems to be one of the most disliked veggies on the planet.
Personally, I don’t understand it. I’ve always liked broccoli, whether it’s been served on its own, in a soup or in a breakfast bake. I like the taste, and I also think it looks very yummy. But my kids do not agree with me. If they see even a hint of broccoli in the meal, they’re going to have a hard time emptying their plates.
Now, I’m not saying everyone should like every kind of food or that my kids would absolutely have to eat everything I try to serve them, but I do like trying to find new ways of serving dishes that might make them enjoy their food more.
So I decided to give this broccoli gratin a try. And guess what? They loved it! I’ve been serving this as a side almost every week ever since, and if I don’t make this for a while, they start asking what’s wrong!
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Quick Tip: Use low-fat dairy products to make this dish leaner.