Broccoli Casserole Amandine
|Margarine||2 Tablespoon (Fleischmann's)|
|Onion||1 Large, sliced|
|Garlic||3 Clove (15 gm), crushed|
|Mushrooms||3⁄4 Pound, sliced|
|Broccoli bunch||2 Large (Fresh, Good Sized)|
|Cream of mushroom soup||1 Can (10 oz), undiluted|
|Monosodium glutamate||1⁄2 Tablespoon|
|Grated cheddar cheese||1⁄4 Pound|
|Blanched slivered almonds||4 Ounce|
|Bread crumbs||1 Cup (16 tbs)|
Cook the broccoli in small amount of boiling water until tender crisp.
Meanwhile, in Fleischmann's Margarine in a large pot, saute the onions, garlic and mushrooms until onions are golden.
Add the soup and MSG.
Stir in some of the cheese and bread crumbs (saving some of each for the top).
Add the broccoli and stir in 2 oz. of the almonds.
Transfer the mixture to a casserole dish, sprinkle the remaining cheese, crumbs and almonds on top.
Cover the casserole and bake in 350° oven for 1/2 hour.
Serving size: Complete recipe
Calories 1861 Calories from Fat 1216
% Daily Value*
Total Fat 134 g206.7%
Saturated Fat 36.7 g183.5%
Trans Fat 0 g
Cholesterol 121.5 mg40.5%
Sodium 5611.2 mg233.8%
Total Carbohydrates 110 g36.7%
Dietary Fiber 20.9 g83.7%
Sugars 28.7 g
Protein 73 g146.3%
Vitamin A 68.9% Vitamin C 92.4%
Calcium 132.1% Iron 62.4%
*Based on a 2000 Calorie diet