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Crumb-Topped Broccoli Bake Recipe
Crumb-Topped Broccoli Bake Recipe photo by Taste of Home

Crumb-Topped Broccoli Bake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Crumb-Topped Broccoli Bake in Country October/November 2000, p51

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.

Reviews for Crumb-Topped Broccoli Bake

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Sep. 29, 2014

"The consistency of the casserole was a little thick, but the flavor was good."

MY REVIEW
Reviewed Nov. 7, 2009

"I made this for my family several weeks ago and my family absolutely loved it. I will be keeping this recipe."

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