Crunchy Broccoli Bake Recipe

Crunchy Broccoli Bake Recipe photo by Taste of Home

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Lima beans combine nicely with broccoli in this veggie casserole. Water chestnuts and a cereal topping add fun crunch.—Ruth Andrewson, Leavenworth, Washington

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Crunchy Broccoli Bake Recipe

Prep: 15 min. Bake: 30 min.

Yield: 9 Servings

15 30 45

Ingredients

6 cups frozen chopped broccoli, thawed
1-1/2 cups frozen lima beans, thawed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1 envelope onion soup mix
1 can (8 ounces) water chestnuts, drained and chopped
1/4 teaspoon garlic powder
3 cups crisp rice cereal, crushed
1/2 cup butter, melted

Directions

Place the vegetables in a greased 2-qt. baking dish. Combine the soup, sour cream, soup mix, water chestnuts and garlic powder. Spread over vegetables.
Combine cereal and butter; sprinkle over top. Bake, uncovered, at 325° for 30-35 minutes or until edges begin to brown. Yield: 9 servings.

Nutritional Facts 3/4 cup equals 274 calories, 17 g fat (10 g saturated fat), 46 mg cholesterol, 710 mg sodium, 25 g carbohydrate, 5 g fiber, 6 g protein.

Originally published as Crunchy Broccoli Bake in Reminisce December/January 2012, p51