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Nutrition Facts
Serving Size 1 (264g) Recipe makes 6 servings
Calories 494
Calories from Fat 354		(71%)
Amount Per Serving		%DV
	Total Fat 39.4g	60%
	Saturated Fat 24.5g	122%
	Monounsaturated Fat 8.3g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 112mg		37%
Sodium 1378mg		57%
Potassium 482mg		13%
Total Carbohydrate 23.8g		7%
	Dietary Fiber 3.5g	13%
	Sugars 4.8g
Protein 13.9g		27%
detailed view... how is this calculated?

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Broccoli-Dressing Casserole

Recipe #57718 | 45 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Aunt Paula
Apr 3, 2003

This was my Aunt's recipe. I am always requested to bring this recipe for covered dishes. The taste is wonderful!

SERVES 6 -8 (change servings and units)

Ingredients

2 (10 ounce) packages frozen broccoli
1/2 cup butter
4 tablespoons flour
4 chicken bouillon cubes, crushed
2 cups milk
8 ounces Velveeta cheese
2 cups croutons, for later
6 tablespoons melted butter, for later

Directions

1
Cook broccoli according to package in salted water.
2
Drain, saving 2/3 cup water for later.
3
(or add water to equal 2/3 cup).
4
Put broccoli in bottom of 1-1/2- 2qt.
5
casserole.
6
In pan, melt 1/2 cup butter, blend in flour and chicken cubes stirring to make smooth paste.
7
Add milk, and cheese until smooth.
8
Pour over broccoli.
9
Mix the 2/3 cup water and 6 Tbsp.
10
melted butter together, pour over about 2 cups croutons, mix lightly with broccoli in casserole, cover.
11
Bake 350 degrees for 30 mins.

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Featured Reviews for This Recipe

From: KelCook

On Feb 3, 2008

Liked this. Very rich but not too much.

0 people found this review helpful

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From: Seasoned Cook

On Jan 25, 2008

Excellent flavor! The cheese sauce that holds this casserole together is just wonderful compared to the usual canned soups. I used herb seasoned croutons which gave a fantastic flavor in combination with the sauce. I made no substitutions. I halved the recipe which was sufficient for the two of us. I will prepare this dish again. Prepared for the 2008 Comfort Food event in the Photo Forum. Thanks Paula for sharing this recipe!

1 person found this review helpful

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From: PanNan

On Jul 25, 2003

I picked this recipe for the "pick a chef" event. I wanted to use up some fresh broccoli, so I chopped some, measured out the equivalent amount, and blanched it before following the rest of the recipe. It gave it a nice fresh flavor and appearance. I did cut the amount of butter used at the end, to 2 tbsp. We really liked the taste of the cheese sauce with croutons, but there was too much sauce in relation to the broccoli for our taste. I will make this again, using the same ingredients, but reducing the amount of sauce and croutons by half.

2 people found this review helpful

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From: Chef #510901

On Jan 29, 2008

This was just fantastic! I used cheddar as I don't care for velveeta. Husband loved it too.Thanks for the great posting.

1 person found this review helpful

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