This recipe is different from other broccoli bakes - it is mainly broccoli, with no rice.
Cook broccoli; drain. Mix broccoli and next five ingredients. Place in casserole dish; top with bread crumbs and shredded cheese. Bake at 350 degrees for about 30 minutes or until hot through.
Note: It is probably easiest to double this recipe, so you don't have a half-can of soup left over. Or, you might be able to find a very small can of soup (they used to make these). You might add the cheese late in the baking process so that it doesn't burn.
Source: Mary Ellen Kangas
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 165 | ||
Calories from Fat: 140 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 10.5mg | 3 % | |
Sodium 483.5mg | 17 % | |
Potassium 44.2mg | 1 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 5.3g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 165
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