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Nutrition Facts
Serving Size 1 (209g) Recipe makes 4 servings
Calories 297
Calories from Fat 213		(71%)
Amount Per Serving		%DV
	Total Fat 23.7g	36%
	Saturated Fat 8.9g	44%
	Monounsaturated Fat 9.7g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 34mg		11%
Sodium 439mg		18%
Potassium 352mg		10%
Total Carbohydrate 12.2g		4%
	Dietary Fiber 3.7g	14%
	Sugars 2.9g
Protein 11.9g		23%
detailed view... how is this calculated?

Creamy Parmesan Broccoli

Recipe #80120 | 43 min | 25 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Jan 5, 2004

Broccoli is good done so many different ways...here is a delicious creamy recipe that is great served for a family dinner, even people that dislike broccoli will love this!

SERVES 4 -6 (change servings and units)

Ingredients

1 (1 lb) package frozen broccoli florets or fresh broccoli, cooked firm-tender and well drained
2 tablespoons olive oil or vegetable oil or melted butter
3/4 cup parmesan cheese, grated
1/2 cup chopped green onion
1/2 cup sour cream
1/4 cup mayonnaise, hellman is good (not salad dressing)
2 tablespoons milk or half-and-half cream
pepper
1/4 cup toasted chopped walnuts (optional)

Directions

1
Set oven to 350 degrees.
2
Prepare a greased 2-quart baking dish.
3
Cook broccoli according to package directions (don't over cook); drain.
4
Place the broccoli in prepared baking dish; drizzle with oil, or butter (if using).
5
Sprinkle with 1/4 cup of Parmesan cheese; toss to coat.
6
In a medium bowl, combine the remaining 1/2 cup cheese, and all the remaining ingredients, except the chopped nuts; mix well, spoon over broccoli.
7
Bake for 18-20 minutes, or until sauce begins to bubble and lightly brown.
8
Sprinkle with nuts (if using).

Questions about this recipe?

Featured Reviews for This Recipe

From: Peachie Keene

On Oct 18, 2009

Kittencal, you never cease to amaze! I have yet to try one of your recipes that I do not like! Come live with me, and cook for me every night... please?! This was fantastic, especially with the walnuts! I served it with Italian Beef Patties with Balsamic Cream Sauce - they suited each other PERFECTLY!!

0 people found this review helpful

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From: TMomofone

On Jan 2, 2009

I don't use the nuts, and I steam the broccoli first. The topping is good on asparagus too, or a mix of both!! It's really easy and tasty, we love it!

0 people found this review helpful

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From: Sandi (From CA)

On Dec 28, 2005

Oooooooooh, BABY! I've yet to make a recipe of yours I don't like, and this is no exception. (Are you me or something?) I used lowfat milk and fat-free sour cream (WHAT? Yep! I'm a total fataholic, but Dad's visiting and I had to work with all his restrictions) and couldn't taste the difference. Also, we're big fans of carcinogens, so I broiled it at the end to get a nice deep brown crust...my husband and I looked mighty foolish fighting over who got to scrape their teeth over the remnants on the pan bottom while my dad tsk-tsk'd us, but it was all good. ;o) Thank you yet again, KittenCal, for another keeper!

3 people found this review helpful

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From: Che~Sara`

On Sep 3, 2007

I always look for new ways to prepare broccoli and this was very good. Very, very rich so if I make this next time I'll be sure to serve it with a simple, lean main dish. Thanks!

2 people found this review helpful

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