| Creamy Broccoli Bake |
| Number of Servings |
7 |
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Serving Size |
1 cup |
| Preparation Time |
20 minutes |
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Cooking Time |
30 minutes |
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| Quantities |
Ingredients |
| 2 (10 ounces) packages | frozen broccoli spears |
| 1 can | cream of mushroom soup |
| or 1 cup | Magic Sauce (Sauces-4) |
| 1/4 cup | skim milk or reconstituted nonfat dry milk |
| 1/2 cup | shredded cheddar cheese |
| 1 cup | Master Mix (Mixes-7) |
| 3 tablespoons | margarine |
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| Equipment |
Instructions |
- measuring cups
- measuring spoon
- saucepan
- mixing spoon
- casserole dish
- beater or fork
- grater
- can opener (if soup is used)
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- Steam or cook frozen broccoli in a small amount of water until stems are fork tender, 10-12 minutes; drain.
- Place broccoli in ungreased casserole dish. Heat oven to 400¡F.
- Reconstitute the milk if nonfat dry milk is used. Beat soup or Magic Sauce and milk with beater or fork until smooth; pour over broccoli.
- Grate cheese.
- Mix Master Mix and margarine until crumbly; sprinkle over cheese.
- Bake at 400¡F until crumbs are light brown, about 20 minutes.
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| NOTES: Variation: Biscuit Mix (such as Jiffy¨ Mix) can be sued instead of Master Mix.Cream of Mushroom Soup (not Magic Sauce) was used in the nutrient analysis. |
| Nutrition Information |
| Calories |
200 |
| Total Fat |
13g |
| Saturated Fat |
4.5g |
| Protein |
6g |
| Carbohydrates |
17g |
| Fiber |
2g |
| Sugar |
3g |
| Vitamin A |
25% |
| Vitamin C |
40% |
| Calcium |
15% |
| Iron |
6% |
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