Broccoli Gratin With Horseradish And Georgia Pecans
From cuzpat 13 years agoIngredients
- 2 bags (10 oz each) frozen broccoli flowerets shopping list
- 1/2 cup roasted red pepper strips shopping list
- 1/2 cup Georgia pecan halves shopping list
- 1/4 teaspoon each salt and black pepper shopping list
- 3 tablespoons butter, divided shopping list
- 1/4 cup mayonnaise shopping list
- 2 tablespoons prepared horseradish sauce shopping list
- 1/4 cup dry coarse breadcrumbs shopping list
- 2 tablespoons grated Parmesan shopping list
- Fresh lemon juice to sprinkle shopping list
How to make it
- Heat oven to 350°F. Lightly oil a 9-inch round baking dish or pie plate. Thaw broccoli in skillet over medium heat. Drain well. Transfer to bowl and add red pepper and pecans. Sprinkle with salt and pepper.
- In same skillet, melt 2 tablespoons butter. Whisk in mayonnaise and horseradish sauce and cook over low, stirring, to make a smooth sauce. Pour sauce over broccoli, peppers, and pecans and stir gently to coat. Spread mixture in prepared baking dish; sprinkle with breadcrumbs and cheese. Dot with remaining tablespoon butter and bake on top rack in oven for 20 to 25 minutes until golden. Serve warm.
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