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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I made this recipe for Christmas dinner adapted from Cindy Kufeldt's recipe, just substituted the soup and lemon juice, add red pimientos and the result was fantastic. I am planning to make it adding also turkey or chicken leftovers, or maybe ham cubes. Ingredients:
2 lbs fresh broccoli, cut into florets |
1 cup light sour cream |
1/2 cup reduced-fat mayonnaise |
1/2 cup pimiento |
1/2 cup cheddar cheese, shredded |
1 cup bread, cubed |
2 tablespoons butter, melted |
1 cup cheese-flavored snack cracker, crushed |
Directions:
1. Place 1 inches of water and broccoli in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or just until crisp-tender. Drain and place in a greased 2-qt. baking dish.
2. In a small bowl, combine cubed bread, sour cream, mayonnaise, red pimientos and shredded cheese. Pour over broccoli and sprinkle with crushed crackers and melted butter. Bake uncovered at 350° for 25-30 minutes or until heated through.
3. Note: you can also add shredded chicken or cubed cooked ham for variation of the flavor, if you like.
4. Nutrition Facts: 1 serving (1 each) equals 233 calories, 18 g fat (5 g saturated fat), 15 mg cholesterol, 504 mg sodium, 14 g carbohydrate, 4 g fiber, 6 g protein.
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