Broccoli And Water Chestnuts
A comforting casserole combining tender broccoli, crunchy water chestnuts, and creamy soups, baked to perfection. Ideal for family dinners or potlucks needing hearty, flavorful dishes.
Ingredients
Instructions
- Cook the frozen broccoli, then drain and set aside.
- Mix together the mushroom soup, Cheddar cheese soup, cream of chicken soup, and water chestnuts in a bowl.
- Add the cooked broccoli to the soup mixture and stir well.
- Transfer the mixture to a 13 x 9-inch baking pan.
- Bake at 350°F for 45 minutes until heated through and bubbly.
Tips & Substitutions
To enhance the flavor, consider adding some garlic powder or onion powder to the soup mixture. You can substitute fresh broccoli for frozen if you prefer, but you'll need to blanch it before using. For a creamier texture, try using a combination of cream of mushroom soup and sour cream. This dish is versatile, so feel free to add cooked chicken for extra protein or use different types of cheese soup.
Serving Suggestions
This creamy broccoli and water chestnut dish pairs beautifully with grilled chicken or baked fish for a complete meal. Serve alongside a fresh salad or some roasted vegetables to add color and nutrition. It also makes a great side dish for holiday gatherings or potlucks, complementing dishes like Chicken 'N Noodle Casserole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F until heated through, about 20-25 minutes. You can also microwave individual portions for quick reheating, but be sure to cover them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli And Water Chestnuts contains roughly 310 calories, with 11g protein, 59g carbohydrates, and 4g fat. It is an excellent source of vitamin C (68% of the Daily Value) and protein (23% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1103mg per serving (48% 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 make sure to blanch it in boiling water for a few minutes before adding it to the recipe. This will help maintain its vibrant color and texture during baking.
Can I make this recipe ahead of time?
Absolutely! You can prepare the entire dish in advance and store it in the refrigerator. Just cover it tightly with foil or plastic wrap. When you're ready to bake, simply remove it from the fridge and bake as directed, adding a few extra minutes if it's still cold from the fridge.
What can I substitute for the soups?
If you're looking for healthier alternatives, you can use lower-fat versions of the soups or make your own cream sauce using milk, flour, and seasonings. Another option is to use a homemade béchamel sauce to replace the canned soups for a fresher taste.
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).