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3.9 of 5 (35)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 141.3
  • Total Fat: 5.9 g
  • Cholesterol: 16.3 mg
  • Sodium: 761.7 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 5.4 g
  • Protein: 11.1 g

View full nutritional breakdown of Broccoli, Asparagus, and Spinach Casserole calories by ingredient
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Broccoli, Asparagus, and Spinach Casserole

Submitted by: HOTTIEBY40

Introduction

A great way to give the kids veggies they need. A great way to give the kids veggies they need.
Number of Servings: 8

Ingredients

    2 bunches broccoli, diced
    1 cup asparagus, diced
    1 cup fresh spinach
    1 slice each Swiss and Provolone cheeses
    2 slices Mozzarella cheese
    1 can cream of celery soup
    1 cup nonfat milk
    1 tbsp garlic powder
    salt to taste
    2 tbsp grated Parmesan for garnish

Directions

Preheat oven to 350 degrees F.
Place first three ingredients in a bowl.
Shred the Swiss, Provolone and Mozzarella cheese slices and add to bowl.
Add cream of celery soup, milk, garlic powder and salt to taste.
Mix gently and pour into a large casserole dish.
Bake covered at 350 degrees F for appox 35-40 minutes.
Add Parmesan for garnish before plating.


Number of Servings: 8

Recipe submitted by SparkPeople user SMERSNICK.





TAGS:  | Side Dish |  Side Dish |

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Member Ratings For This Recipe


  • Very Good
    4 of 4 people found this review helpful
    We had this last night and it was really good. As it was cooking it seemed to be pretty watery so I added about 3/4 cup of instant brown rice and cooked till done. Turned it straight into a main dish that we all loved. Will definitely make again - 4/11/09

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  • Very Good
    4 of 5 people found this review helpful
    I added two eggs, used half the milk,98% FF soup, doubled the broccoli and asparagus and left out the spinich. Finally, I used grated swiss cheese rather than slices. I did sprinkle Parmesan on top & it did take a lot of time to chop all the vegetables. Not soupy; everyone liked it. - 4/7/08

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  • Incredible!
    3 of 3 people found this review helpful
    It sounded yummy just reading recipe. I read all the reviews and instead of using one cup nonfat milk, I used half cup. It came out GREAT!!!! Thanks for a quick, delicious recipe. - 2/9/08

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  • Incredible!
    2 of 2 people found this review helpful
    I added 1cup of cauliflower and for got the spinach so I drained a soup size can and used that instead. I also pretty much double the veggies and still used just 1can of soup. I served it as a side dish to the Lemon Chicken recipe I found here that was submitted by SHERREMAC-We Loved them both! - 4/10/08

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  • Very Good
    1 of 1 people found this review helpful
    Agree w/ TRACIREUTER's & RAINSMOM's comment. Needed to double the veggies, especially with the large amount of cheese going on. Also cooking longer helped to vapor off excess liquid. Tasted great! - 4/6/08

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  • Good
    1 of 1 people found this review helpful
    I used in season green vegetables, and made my own soup base with fresh celery, that cut the huge amount of sodium in canned soups out. I assumed 1oz cheese portions too. It was a good side dish. - 4/6/08

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  • 1 of 1 people found this review helpful
    Add some egg to hold it together and maybe some brown rice. This isn't really a casserole as is- more a veggie stew. Needs some major tweeking to hold up. - 4/6/08

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  • Very Good
    1 of 1 people found this review helpful
    Was easy to make and everyone loved it. Will definatelly make it again - 4/6/08

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  • Good
    1 of 1 people found this review helpful
    Very tasty but SOUPY. There are many way's to improve on this recipe. - 3/13/08

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  • Good
    1 of 1 people found this review helpful
    It had good flavor, but I found it way too soupy. I did have to cook it longer and it seemed to get even more soupy. I ended up adding noodles to soak it all up. Maybe next time I'll add more veggies. - 12/29/07

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  • Very Good
    1 of 1 people found this review helpful
    The taste was fresh and creamy. I assumed the cheeses were a one ounce slices. Excellent side dish. - 4/1/07

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  • Very Good
    1 of 1 people found this review helpful
    I too added extra veggies, and it did need to cook longer...it was still a bit too much liquid that didn't really cook up...but it was very tasty, and I'll be making it again...maybe for a holiday... - 3/14/07

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  • Very Good
    1 of 2 people found this review helpful
    I really enjoyed this. I found that I needed to double the amount of veggies and bake it a little longer, but once I balanced all that out, it was addictively good. - 3/13/07

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  • Very watery - 5/6/14

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  • It was gross. My husband liked it, though. - 9/28/13

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  • I added onion and celery for crunch. Really good flavors. - 6/28/13

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  • Yeahhhhhhhhhhhhhhhhhh, I followed this recipe as directed, outcome was great...this is a keeper! - 6/25/13

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  • going to add a side of baked chicken breast and thats dinner! - 10/15/12

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  • I took earlier advices and upped the veggies & lessened the milk. Not too soupy - a great topping for baked potatoes. - 5/9/12

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  • Yummy - 1/17/12

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  • I made this tonight and it was delish!! I added mushrooms and zuchinni to the mix just to get a few more veggies in there. I also used a half cup of shredded mixed cheese and instead of using garlic powder I just minced 3 cloves of garlic and threw that right in there. Yummy stuff! - 8/22/11

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  • This was a great tasting recipe! It has to taste great or I don't eat it and I had 2 servings and didn't blow my calorie budget! thanks!
    - 6/24/11

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  • Very tasty, the cream of celery soup makes this casserole seem way more indulgent than it really is. Also, who knew that spinach, broccoli, and asparagus went so well together? - 6/12/11

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  • I'll definitely make this. I think my guys will eat asparagus this way! - 4/22/11

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  • I liked this but it didn't trick my "non-veggie" family members. I like veggies just as well when they are grilled. That would be a LOT less fat and calories. - 4/16/11

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