Broccoli Bean Bake Recipe

4.5 6 7
Broccoli Bean Bake Recipe
Broccoli Bean Bake Recipe photo by Taste of Home
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Broccoli Bean Bake Recipe

Read Reviews
4.5 6 7
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."
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 11x7-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.
Originally published as Broccoli Bean Bake in Quick Cooking September/October 2000, p10

Nutritional Facts

3/4 cup: 333 calories, 22g fat (16g saturated fat), 77mg cholesterol, 728mg sodium, 17g carbohydrate (2g sugars, 5g fiber), 18g protein.

  • 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
  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 11x7-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

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Reviews forBroccoli Bean Bake

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pittst67 User ID: 8135427 214000
Reviewed Dec. 4, 2014

"Ive made a lot of vegetable casseroles and this is one of the best. I substituted tomatoes for the Pimentos and used Panko bread crumbs. Also just 1/2 the cheese to make it a little less caloric. Delicious! WIll use this recipe for different veggies i.e. Cauliflower, carrots, etc..."

MY REVIEW
mimi5204 User ID: 1641290 27785
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
ZHammer User ID: 3586769 79760
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
sallylzimmer User ID: 213044 27766
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
plummerbuilt User ID: 3465842 25416
Reviewed Sep. 26, 2010

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

MY REVIEW
tjensen User ID: 1284283 59844
Reviewed Oct. 3, 2008

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

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