Broccoli Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
Cream of Mushroom Soup, 1 can (10.75 oz) Birds Eye Frozen Chopped Broccoli, 2 - 16 oz. pkgsMushrooms, canned, .75 cup Velveeta Jalapeno, 32 oz onion - yellow 1 medium to largeGarlic, minced, in water (Spice World), 6 tsp Butter, salted, 1 stick Pecans, .33 cup, chopped Progresso Bread Crumbs - Italian Style, 1 cup Butter, salted, 1 tbsp
In a large, heavy saucepan over medium heat saute chopped onions and minced garlic in the butter . When onions are soft add chunks of Velveeta, the mushrooms, the mushroom soup and the frozen broccoli stir until broccoli is warmed and cheese is mostly melted. Stir in pecans and transfer mix to a greased casserole. Top with breadcrumbs and dot with some butter.
Cook in a 375 degree oven for 20-30 minutes or until crumbs are lightly browned and casserole is bubbly.
Serving Size: makes a lot! @ 40 i/4 C. servings?
Number of Servings: 40
Recipe submitted by SparkPeople user PFERG66.
Cook in a 375 degree oven for 20-30 minutes or until crumbs are lightly browned and casserole is bubbly.
Serving Size: makes a lot! @ 40 i/4 C. servings?
Number of Servings: 40
Recipe submitted by SparkPeople user PFERG66.
Nutritional Info Amount Per Serving
- Calories: 112.7
- Total Fat: 8.0 g
- Cholesterol: 23.3 mg
- Sodium: 464.8 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 0.6 g
- Protein: 4.2 g
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