BROCCOLI CASSEROLE
From Recipes from our hearth, 1960
Recipe by Mrs. Anne Speas
Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
793Calories
38 gProtein
51 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories793 kcal
Protein38 g
Carbohydrates51 g
Fiber7.6 g
Sugars2.2 g
Total Fat51 g
Saturated Fat26 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.8 g
Omega-30.2 g
Cholesterol136 mg
Sodium4199 mg
Potassium781 mg
Calcium1099 mg
Iron4.4 mg
Magnesium100 mg
Phosphorus728 mg
Zinc5.2 mg
Copper0.6 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A339 mcg
Vitamin E1.1 mg
Vitamin K45 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.8 mg
Folate60 mcg
Choline6.6 mg
Caffeine0 mg
Water298 g
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 18. The excerpt below is the record exactly as published.
BROCCOLI CASSEROLE pkg. frozen broccoli spears tsp. salt Tbsp. lemon juice (10) oz. can cream of chicken soup cup grated cheddar cheese or 3 Tbsp. toasted bread crumbs Pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.