Beware that this recipe makes a TON! I usually cut it in half and it still makes a good-sized 9x13 casserole. The original recipe said to layer all the ingredients, but I don't layer it. I just dump everything in the pan and stir it up then top it all with the parmesan cheese.
This freezes really well, but it sometimes separates a bit because of the cream cheese so you may need to stir it part way through the cooking time. I sometimes make two pans and freeze the second in individual portions (I use mini loaf pans) so Jeff can easily grab one to take for lunch.
Here's the recipe:
Cook and drain the broccoli.
In a saucepan, heat the milk, cream cheese, garlic salt, salt and 3/4 C. of the parmesan cheese. Stir until smooth.
In a greased 9 x 13 baking dish stir together all of the ingredients and top with the remaining 3/4 C. parmesan cheese.
© Trippin' Mama 2010