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

Crunchy Broccoli Bake Recipe

Publisher Photo
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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