Pea and Broccoli Bake Recipe

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Pea and Broccoli Bake Recipe

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5 1
Publisher Photo
"When I'm pressed for time, I find this take-along casserole is easy to fix," writes Pat Waymire, Yellow Springs, Ohio. "The crouton-topped combination is not only attractive but tasty, too."
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (16 ounces) frozen peas, thawed
  • 1 package (16 ounces) frozen chopped broccoli, thawed and drained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 jar (8 ounces) process cheese sauce
  • 1 cup seasoned salad croutons

Directions

In a bowl, combine the peas, broccoli, soup and cheese sauce. Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350° for 12-17 minutes or until bubbly. Yield: 4-6 servings.
Originally published as Pea and Broccoli Bake in Quick Cooking November/December 1999, p13

Nutritional Facts

1 each: 253 calories, 12g fat (7g saturated fat), 25mg cholesterol, 1160mg sodium, 26g carbohydrate (7g sugars, 7g fiber), 12g protein.

  • 1 package (16 ounces) frozen peas, thawed
  • 1 package (16 ounces) frozen chopped broccoli, thawed and drained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 jar (8 ounces) process cheese sauce
  • 1 cup seasoned salad croutons
  1. In a bowl, combine the peas, broccoli, soup and cheese sauce. Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350° for 12-17 minutes or until bubbly. Yield: 4-6 servings.
Originally published as Pea and Broccoli Bake in Quick Cooking November/December 1999, p13

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