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Broccoli Bean Bake

 Broccoli Bean Bake
"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."
8 ServingsPrep: 15 min. Bake: 20 min.

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

Directions

  • 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.
  • 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.
Nutritional Facts: 3/4 cup equals 333 calories,

2 of 2

Broccoli Bean Bake (continued)

Nutritional Facts: 22 g fat (16 g saturated fat), 77 mg cholesterol, 728 mg sodium, 17 g carbohydrate, 5 g fiber, 18 g protein.