A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Broccoli-Pecan Casserole
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- #66641
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
2 packages (10 ounce size) frozen broccoli, cooked and drained
1 package dry onion soup mix
1 stick butter, melted
1 can sliced water chestnuts
1 cup chopped pecans
buttered bread crumbs
directions
Mix first 5 ingredients in casserole. Top with bread crumbs.
Bake at 350 degrees F for 25 minutes.
added by
chilemocook
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 8, 2009
I wanted to find something different to do with broccoli and did a search for a recipe with broccoli and pecans (something I had in the pantry) and found this. I had everything but the water chestnuts (I don't care for those anyway). I was pleasantly surprised at how good this dish turned out. All the adults loved it. I mixed the melted butter with the soup mix and nuts before tossing with the broccoli. This recipe is a keeper!
June 17, 2007
We were a little concerned that this would turn out too salty with the onion soup mix, but it was fabulous! Hint: mix the soup mix and melted butter together before mixing with the other ingredients (it will mix more evenly). Not exactly a heart-healthy recipe, but nonetheless it is delicious. Would be good for a large group or on a buffet table.