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    You are in: Home / Recipes / Spinach- Broccoli Bake Recipe
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    Spinach- Broccoli Bake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on July 06, 2007

      This dish turned out much better than I expected and I will certainly be making it again. I made some alterations to the basic recipe, but I think that's what makes this dish so excellent. It's versatile. Since I was out of spinach I used double broccoli, chopping and steaming 4 cups of fresh broccoli. I also made a light mushroom bechamel sauce then added the egg, mayo and seasonings, mixing everything together and pouring into a baking dish. About 30 minutes later, it was done and devoured shortly afterward!

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    • on July 01, 2007

      This is a delicious side dish - the parmesan balances the mayo and adds to the richness of the dish. Made for ZWT3.

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    • on June 30, 2007

      I served this tonight at ds's b'day party. So easy to throw together. I used a package of frozen chopped spinach and a whole package of frozen chopped broccoli. I cooked both in the microwave and drained them well. Otherwise i followed the recipe exactly. I baked it at 350 for about 45 minutes. Everyone really liked it. Made for Zaar World Tour III.

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    Nutritional Facts for Spinach- Broccoli Bake

    Serving Size: 1 (178 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 241.2
     
    Calories from Fat 146
    60%
    Total Fat 16.3 g
    25%
    Saturated Fat 3.1 g
    15%
    Cholesterol 60.5 mg
    20%
    Sodium 934.9 mg
    38%
    Total Carbohydrate 19.3 g
    6%
    Dietary Fiber 4.6 g
    18%
    Sugars 4.7 g
    19%
    Protein 8.1 g
    16%

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