Crumb-Topped Broccoli Bake Recipe

4.5 2 2
Crumb-Topped Broccoli Bake Recipe
Crumb-Topped Broccoli Bake Recipe photo by Taste of Home
Publisher Photo

Crumb-Topped Broccoli Bake Recipe

Read Reviews
4.5 2 2
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.

Ingredients

  • 1/4 cup chopped onion
  • 2 tablespoons butter or margarine
  • 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, beaten
  • 1/2 cup crushed butter-flavored crackers (about 12 crackers), divided
  • Salt and pepper to taste

Directions

In a saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually add 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.
Cook broccoli according to package directions; drain and place in a bowl. Add cheese sauce mixture, eggs, 1/4 cup cracker crumbs, salt and pepper. 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 golden brown. Yield: 6 servings.
Originally published as Crumb-Topped Broccoli Bake in Country October/November 2000, p51

Nutritional Facts

1 each: 252 calories, 17g fat (10g saturated fat), 142mg cholesterol, 772mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 10g protein.

  • 1/4 cup chopped onion
  • 2 tablespoons butter or margarine
  • 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, beaten
  • 1/2 cup crushed butter-flavored crackers (about 12 crackers), divided
  • Salt and pepper to taste
  1. In a saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually add 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 cheese sauce mixture, eggs, 1/4 cup cracker crumbs, salt and pepper. 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 golden brown. Yield: 6 servings.
Originally published as Crumb-Topped Broccoli Bake in Country October/November 2000, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCrumb-Topped Broccoli Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
rllewis7 User ID: 7124309 33190
Reviewed Sep. 29, 2014

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

MY REVIEW
tkarinas User ID: 4389335 25779
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."

Loading Image