Skip to main content

This broccoli and pecan casserole is a great recipe for any season and easy to make!




  • 4 cups broccoli floretsBroccoli and pecan casserole served on a plate.
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup pecan halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter or margarine, divided
  • 1/4 cup reduced-calorie mayonnaise
  • 2 tablespoons prepared horseradish
  • 1/4 cup dry bread crumbs
  • 2 tablespoons Parmesan cheese, grated


  1. Preheat oven to 350oF. Spray a 2-quart casserole dish with nonstick vegetable spray.
  2. Put steamer insert in medium saucepan; add 2 cups water to pan. Steam broccoli florets and chopped red pepper together 5 minutes. Drain well. Transfer to prepared casserole dish and add pecans. Season with salt and pepper.
  3. Remove steamer insert from saucepan, drain and dry pan. Use hot pan to melt 1 tablespoon butter. Whisk in reduced-calorie mayonnaise and horseradish until smooth. Pour over vegetables in casserole dish and mix gently but well.
  4. Sprinkle casserole with bread crumbs and cheese. Dot with remaining butter.
  5. Bake 20 to 25 minutes, until golden brown.

Serves 8.


Nutrition Facts  
Servings Per Recipe: 8  
Amounts Per Serving  
Calories: 124  
  % Daily Value
Total Fat: 10 g 10%
Saturated Fat: 3 g 13%
Cholesterol: 11 mg 4%
Sodium: 205 mg 9%
Carbohydrate: 7 g 2%
Dietary Fiber: 2 g 8%
Protein: 3 g 5%
Vitamin A 35%
Vitamin C 88%
Folacin 9%
Calcium 5%
Iron 4%
Potassium 5%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Back To Top