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    You are in: Home / Recipes / Broccoli Casserole (Jane and Michael Stern) Recipe
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    Broccoli Casserole (Jane and Michael Stern)

    1/1 Photo of Broccoli Casserole (Jane and Michael Stern)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    0 mins

    45 mins

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    Units: US | Metric


    1. 1
      Preheat the oven to 350° and butter an 8-inch square baking dish. Cover the bottom of the dish generously with the torn bread.
    2. 2
      Combine the eggs, milk, melted butter, cheese, salt, and sugar in a bowl. Mix until combined. Stir in the broccoli and pour the mixture over the bread.
    3. 3
      Cover with aluminum foil and bake for 35 minutes. For a chewier top, remove the foil during the last 10 minutes of baking time.

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    Ratings & Reviews:

    • on August 31, 2009


      This recipe reminded me of other strata recipes, but it used less liquid than most, I thought to very good effect. My low-fat adjustments were to use less butter and low-fat milk. I also added more broccoli, about 3 1/2 cups (12 ounces) of a thawed frozen broccoli package that I had on hand. Less milk meant the bread was soft in some places and crunchy in others. I cooked for 35 minutes then took off the aluminum foil and cooked another 5 (I prefer my eggs cooked well). Next time I would give it 10 minutes with the foil off, but the topping had a great texture as is! A perfect complete meal for vegetarians like us, thanks!

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    Nutritional Facts for Broccoli Casserole (Jane and Michael Stern)

    Serving Size: 1 (173 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 402.4
    Calories from Fat 238
    Total Fat 26.5 g
    Saturated Fat 15.0 g
    Cholesterol 220.9 mg
    Sodium 1018.1 mg
    Total Carbohydrate 25.3 g
    Dietary Fiber 0.9 g
    Sugars 5.2 g
    Protein 16.3 g

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