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"MOTHER called this her secret recipe, and to this day, I'm not quite sure I have all the ingredients she used in it. But it still tastes great, so who knows—maybe I acquired some of her 'touch'. After I was married, this casserole became my husband's favorite vegetable dish."
Nutritional Facts 1 serving (1 cup) equals 331 calories, 31 g fat (7 g saturated fat), 68 mg cholesterol, 445 mg sodium, 8 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Creamy Broccoli Casserole in Reminisce November/December 1994, p51
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Reviewed on Nov. 23, 2011 by tabby1228
YUMMY!! My family loved this last year when i made it for christmas. I took the advice from other reviews to toasted pecans & glad i did. I am making it again tomorrow for thanksgiving. It's something a little different and easy to make.
Reviewed on Nov. 20, 2010 by groovygrammy
I have made this recipe for years. The only different thing I do is toast the pecans. I don't even know where I got the recipe. I think from a church cookbook.
Reviewed on Nov. 20, 2010 by 1fudge
Made it for my daughter's office party. Very easy to make. Next time I plan to saute the onions. Her co-workers asked for the recipe.
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