Broccoli Bean Bake Recipe
Broccoli Bean Bake Recipe photo by Taste of Home

Broccoli Bean Bake Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 8 servings

Ingredients

  • 6 cups fresh broccoli florets
  • 1/3 cup chopped onion
  • 1 teaspoon minced garlic
  • 3 tablespoons butter, divided
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 jar (4 ounces) diced pimientos, drained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups (8 ounces) shredded cheddar cheese
  • 3 tablespoons dry bread crumbs

Nutritional Facts

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.

Directions

  1. Place broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a skillet, saute the onion and garlic in 1 tablespoon butter. Spread into a greased 11-in. x 7-in. baking dish.
  2. Drain broccoli; place over onion mixture. Top with beans and pimientos. Sprinkle with oregano, salt, pepper, cheese and bread crumbs. Melt remaining butter; pour over the top. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 8 servings.
Originally published as Broccoli Bean Bake in Quick Cooking September/October 2000, p10

Nutritional Facts

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.

Reviews for Broccoli Bean Bake

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 23, 2012

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.

MY REVIEW
Reviewed Apr. 9, 2012

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.

MY REVIEW
Reviewed Sep. 27, 2010

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!

MY REVIEW
Reviewed Sep. 26, 2010

All six of my family members enjoyed broccoli this way. was very easy to prepare.

MY REVIEW
Reviewed Oct. 3, 2008

I substituted 8oz diced tomatoes for the pimientos and the result was fantastic.

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