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"This may sound like an unusual combination, but it's really delicious," promises Valerie McInroy of Waterloo, Iowa. "It's a tasty way to get my husband and son to eat broccoli."
Nutritional Analysis: 3/4 cup equals 333 calories, 22 g fat (16 g saturated fat), 77 mg cholesterol, 728 mg sodium, 17 g carbohydrate, 5 g fiber, 18 g protein.
Originally published as Broccoli Bean Bake in Quick Cooking September/October 2000, p10
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Reviewed on May. 23, 2012 by mimi5204
I made this dish for Memorial Day 3 years ago. I now am asked to bring it every year and I need to double the recipe and there is no leftovers. Thanks for a great dish.
Reviewed on Apr. 09, 2012 by ZHammer
This easy to prepare recipe will be among those we eat often. I also used diced tomatoes, the Italian flavored ones. Also, instead of plain bread crumbs, I used the Italian-style, and it added a little more flavor to the dish.
Reviewed on Sep. 27, 2010 by sallylzimmer
Instead of pimentos I used the petite diced tomatoes & used french fried onions over the cheese instead of the bread crumbs that I didn't have. This dish is absolutely delicious. my husband & I both loved it!
Reviewed on Sep. 26, 2010 by plummerbuilt
All six of my family members enjoyed broccoli this way. was very easy to prepare.
Reviewed on Oct. 03, 2008 by tjensen
I substituted 8oz diced tomatoes for the pimientos and the result was fantastic.
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© Reiman Media Group, LLC., 2012