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    You are in: Home / Recipes / Broccoli Casserole Recipe
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    Broccoli Casserole

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on December 09, 2009

      Creamy and wonderful! My family loves broccoli and broccoli casseroles. This is now one of their favorites. I blanched my broccoli before baking to make sure it would be nice and tender. It turned out perfect for us. Thanx!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2014

      Loved this ! I, too, blanched my broccoli in boiling water for three minutes before putting it into the mix, I always do, it keeps the color nice and bright. I was a little concerned that this might be a bit of a soupy mess, particularly because I used farm eggs, and they are not as big as I would have liked, but that wasn't the case. I put it into an oblong 3 quart casserole dish and it was perfect, The only change I made was to add a few sliced button mushrooms that I needed to use up, I sautéed them with a half TBL butter, the chopped onion and a pinch of red pepper flakes, then stirred everything together. This came out creamy and light. DH and I both thought it was really good. I'll make it again, I'd like to see how it would turn out if I tried to lighten it up a little, maybe use some light sour cream in place of half the mayo, or maybe greek yogurt. Thanks for a wonderful recipe!

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    Nutritional Facts for Broccoli Casserole

    Serving Size: 1 (164 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 455.3
     
    Calories from Fat 315
    69%
    Total Fat 35.0 g
    53%
    Saturated Fat 10.4 g
    52%
    Cholesterol 150.6 mg
    50%
    Sodium 1016.9 mg
    42%
    Total Carbohydrate 23.9 g
    7%
    Dietary Fiber 1.9 g
    7%
    Sugars 6.5 g
    26%
    Protein 13.6 g
    27%

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