Crumb-Topped Broccoli Bake Recipe

Crumb-Topped Broccoli Bake Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Broccoli is one of the main crops grown in this area. This recipe has pleased just about everyone who has tried it, including some who said they didn't like broccoli.

[X]

Rate Crumb-Topped Broccoli Bake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Crumb-Topped Broccoli Bake Recipe

Prep: 20 min. Bake: 50 min.

Yield: 6 Servings

20 50 70

Ingredients

1/4 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup milk
1 jar (8 ounces) process cheese sauce
2 packages (10 ounces each) frozen broccoli cuts
3 eggs, lightly beaten
1/2 cup crushed butter-flavored crackers (about 12 crackers), divided
Salt and pepper to taste

Directions

In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese sauce until smooth. Remove from heat.
Cook broccoli according to package directions; drain and place in a bowl. Add the cheese sauce mixture, eggs, 1/4 cup cracker crumbs, salt and pepper.
Transfer to a greased 1-1/2-qt. baking dish; sprinkle with remaining cracker crumbs. Place dish in a larger baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 50 minutes or until a thermometer reads 160°. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 252 calories, 17 g fat (10 g saturated fat), 142 mg cholesterol, 772 mg sodium, 15 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Crumb-Topped Broccoli Bake in Country October/November 2000, p51