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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (769g) Recipe makes 6 servings The following items or measurements are not included below: 1 cup Ritz crackers |
||
| Calories 414 | ||
| Calories from Fat 156 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.4g | 26% | |
| Saturated Fat 5.4g | 27% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 5.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 820mg | 34% | |
| Potassium 2053mg | 58% | |
| Total Carbohydrate 57.6g | 19% | |
| Dietary Fiber 22.6g | 90% | |
| Sugars 11.6g | ||
| Protein 19.7g | 39% | |
Ingredients
- 2 lbs fresh broccoli, cut into florets
- 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
- 1/2 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 1 tablespoon lemon juice
- 1 cup crushed Ritz cracker
- 1 tablespoon butter, melted
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. In a bowl, combine the soup, mayonnaise, cheese and lemon juice. Pour over broccoli. Sprinkle with crushed crackers. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
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- Course > Side Dishes
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- Preparation > Time to Make > < 60 mins
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