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"When I put together a cookbook for our family reunion, my sister submitted this recipe," recalls Nita Graffis of Dove Creek, Colorado. "My husband and our boys usually don't care for broccoli, bu they enjoy it in this dish."
Nutritional Facts 1 serving (1-1/4 cups) equals 364 calories, 17 g fat (8 g saturated fat), 67 mg cholesterol, 914 mg sodium, 31 g carbohydrate, 2 g fiber, 20 g protein.
Originally published as Beef Broccoli Supper in Quick Cooking September/October 2003, p44
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Reviewed on Mar. 04, 2012 by indycookingmom
Very good with a few additions: sauteed onion and garlic, used Italian seasoned bread crumbs and vegetarian beef crumblers. Also added some Italian seasoning to the beef and sprinkled some shredded sharp cheddar under the bread crumbs. Was very good but would've been bland as written. Also used instant rice to save time and steamed fresh broccoli instead of frozen. Will make again but will definitely go heavy on the seasoning next time.
Reviewed on Nov. 08, 2011 by char04
This was very good. I did change a few things. I used cream of celery soup because that is what I had on hand. I added some cooked bacon bits because I had some left over from another meal. I used italian sesoning instead of salt-free seasoning blend.
Reviewed on Oct. 07, 2011 by Echo780
Made this casserole last night for supper and was VERY disapointed :( We did not like the flavour at all; although we love broccoli, beef and cream of broccoli soup..........it's almost like a practice recipe gone bad.
Reviewed on Mar. 13, 2011 by farmgurly
So easy and so good! This recipe will definitely be put to good use from now on. The next time I might even add more broccoli.
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