Broccoli Almondine
Broccoli Almondine features tender broccoli combined with rich mushroom soup, toasted almonds, and a splash of sherry, making it a delicious side perfect for family dinners or gatherings.
Ingredients
Instructions
- Preheat oven to 350°F.
- Cook frozen chopped broccoli in about 3/4 cup water until almost tender.
- Drain the broccoli thoroughly.
- Fold the mushroom soup into the cooked broccoli.
- Heat the mixture until the soup begins to boil.
- Add 2 to 3 tablespoons of sherry, then season with salt and pepper to taste.
- Sprinkle chopped blanched almonds on top.
- Optionally, bake in the preheated oven for a few minutes to warm through and toast almonds.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or sour cream to the mushroom soup. If you don't have blanched almonds, you can substitute with walnuts or pecans for a different flavor. Adjust the sherry to your taste; it adds a nice depth but can be omitted for a non-alcoholic version. This dish can also be prepared with fresh broccoli if you prefer.
Serving Suggestions
Serve this broccoli almondine as a delightful side dish with roasted chicken or grilled fish. It pairs beautifully with Holiday Asparagus for a festive meal. For a complete vegetarian option, consider serving it alongside a hearty grain salad or over quinoa. A sprinkle of fresh lemon juice just before serving can also brighten the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the broccoli almondine in a baking dish and cover with foil to retain moisture, then warm it in a preheated oven at 350°F for about 15 minutes, or until heated through. You can also microwave it in short intervals until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Almondine contains roughly 169 calories, with 5g protein, 17g carbohydrates, and 11g fat. It is an excellent source of vitamin C (64% of the Daily Value), dietary fiber (20% of the Daily Value), and vitamin A (20% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1798mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, you can use fresh broccoli! Just chop it into small florets and steam or blanch it until tender before combining with the mushroom soup. Fresh broccoli will provide a slightly different texture and flavor, enhancing the dish.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the broccoli and mushroom mixture ahead of time and store it in the refrigerator. Just add the almonds and bake when you're ready to serve. This is perfect for meal prep or holiday gatherings to save time on the day of.
What can I do if I don’t have cream of mushroom soup?
If you don't have cream of mushroom soup, you can make a homemade version using heavy cream, sautéed mushrooms, and a bit of flour to thicken. Alternatively, any cream soup, like cream of chicken or cream of celery, can work as a substitute for a different flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).