Broccoli Three Cheese Bake

Voted Best Supporting Side of 2008! Have a crowd to feed? Arm yourself with five easy ingredients, including Green Giant® veggies. A few minutes of prep, and you'll have a delicious veggie casserole in the oven.

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  • prep time 10 min
  • total time 60 min
  • ingredients 5
  • servings 14
 

Ingredients

1
can (2.8 oz) French-fried onions
2
bags (24 oz each) Green Giant™ Steamers™ Value Size frozen broccoli & three cheese sauce
1
package (3 oz) cream cheese, cut into cubes
1/4
cup chopped red bell pepper, if desired
1/2
teaspoon red pepper sauce

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LOCATION

Steps

  • 1 Heat oven to 350°F. Reserve 1 cup French-fried onions for topping.
  • 2 In 5-quart Dutch oven, mix remaining onions, the broccoli, cream cheese, bell pepper and pepper sauce. Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted. Transfer to ungreased 2- to 3-quart casserole.
  • 3 Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer.
  • 1 Heat oven to 350°F. Reserve 1 cup French-fried onions for topping.
  • 2 In 5-quart Dutch oven, mix remaining onions, the broccoli, cream cheese, bell pepper and pepper sauce. Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted. Transfer to ungreased 2- to 3-quart casserole.
  • 3 Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer.

EXPERT TIPS

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Expert Tips

We asked and you voted! The polls were open in the Betty Crocker community to vote for your favorite recipes in multiple categories.

Prepare recipe through step 2, then cover and refrigerate up to 24 hours. Add 5 to 10 minutes to the bake time.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
1g
1%
),
Cholesterol
10mg
10%;
Sodium
430mg
430%;
Total Carbohydrate
9g
9%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
20%;
Calcium
4%;
Iron
2%;
Exchanges:
1/2 Other Carbohydrate; 1 Vegetable; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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