Oboe Player'S Casserole(Original Obtained From Fellow Oboe Player In Lima Symphony.)
A flavorful casserole combining broccoli, lima beans, and water chestnuts in a creamy mushroom and onion sauce, topped with crispy Rice Krispies — perfect for family dinners.
Ingredients
Instructions
- Cook frozen chopped broccoli and lima beans together for about 8 minutes.
- Drain the vegetables and stir them together with the mushroom soup, sour cream, dry onion soup mix, and sliced water chestnuts.
- Pour the mixture into a casserole dish.
- Mix melted margarine with approximately 3 cups of Rice Krispies and sprinkle over the top of the casserole.
- Bake at 350°F (175°C) for 30 minutes, covering if necessary to prevent over-browning.
Tips & Substitutions
For a creamier texture, consider using full-fat sour cream instead of lite or no-fat. You can also substitute the canned mushroom soup with homemade cream of mushroom for a fresher flavor. If you're looking for a vegetarian alternative, ensure the dry onion soup mix is meat-free. Adding some shredded cheese on top before baking can enhance the dish even further.
Serving Suggestions
This casserole is a hearty main dish, perfect for a family dinner. It pairs beautifully with a simple side salad or some crusty bread. For a complete meal, consider serving it alongside Black Cherry Salad or Fresh Fruit Malt-Year Round for a refreshing contrast to the richness of the casserole.
Storage & Reheating
Leftover Oboe Player's Casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Oboe Player'S Casserole(Original Obtained From Fellow Oboe Player In Lima Symphony.) contains roughly 432 calories, with 8g protein, 36g carbohydrates, and 30g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 821mg per serving (36% 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, but you'll need to blanch it first to ensure it's tender. Cook the fresh broccoli in boiling water for about 3 minutes, then cool it in ice water before mixing it into the casserole.
What can I substitute for water chestnuts?
If you don't have water chestnuts, you can replace them with chopped celery or jicama for a similar crunch. Both options will give a nice texture to the casserole without altering the flavor significantly.
Is this casserole suitable for freezing?
Yes, the casserole can be frozen before or after baking. If freezing before baking, assemble the casserole and cover it tightly. When ready to bake, thaw in the refrigerator overnight and then bake as directed. If frozen after baking, it can be reheated directly from frozen, adding extra time to the baking.
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).