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

Crunchy Broccoli Bake Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 9 servings

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

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.

Directions

  1. Preheat oven to 325°. Place vegetables in a greased 2-qt. baking dish. Combine soup, sour cream, soup mix, water chestnuts and garlic powder. Spread over vegetables.
  2. Combine cereal and butter; sprinkle over top. Bake, uncovered, 30-35 minutes or until edges begin to brown. Yield: 9 servings.
Originally published as Crunchy Broccoli Bake in Reminisce December/January 2012, p51

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.

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