RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1130
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| Recipe Name: |
Broccoli Casserole |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
8.00
Hours |
Original Num Servings: |
4 |
| Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
325 |
Approx. Cost/Serving: |
$0.58
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
4 Slices bread, white
1.25 Cups milk, whole
0.5 Teaspoon mustard, dry
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Directions:
Cook broccoli as directed. Cut 4 bread rounds. Crumble what is left over in bottom of greased oblong casserole or 8-inch square cake pan.
Cover crumbs with cheese, then broccoli. Top with bread rounds. Combine remaining ingredients and pour over all.
Refrigerate over night. Bake at 325 degrees for 1 hour or until brown. Cut in squares. |
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| Nutrition per Serving: |
| Calories: |
313 |
Total Carbs: |
28.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
195.8 |
Fat: |
17.2 |
Protein: |
18.62 |
| Fiber: |
0.70 |
Sodium: |
450.62 |
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