Butter Bean-Broccoli Casserole
Submitted by anncrampton
Layered butter bean and broccoli casserole with creamy mushroom-sour cream sauce, crunchy water chestnuts, and a crispy Rice Krispies topping. Make-ahead and freezer friendly.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minThis casserole is pure Southern potluck royalty.
Butter beans and broccoli form the hearty base, water chestnuts add that unexpected crunch, and a creamy layer of mushroom soup mixed with sour cream ties everything together.
Onion soup mix scattered on top brings a savory punch, and the whole thing gets crowned with buttery Rice Krispies that bake into a golden, crispy crust.
Even better? You can assemble it ahead of time and freeze it. Just hold off on the cereal topping until bake day so it stays crunchy.
Chef Tips
- Thaw and drain the frozen vegetables thoroughly so the casserole isn’t watery
- Crush the Rice Krispies slightly for a more even, textured topping
- Drizzle the melted butter over the cereal right before baking for maximum crunch
- Bring to a covered dish dinner and watch it vanish first
Ingredients
Directions
Prepare frozen vegetables as directed. Drain.
Mix beans and broccoli together as first layer in 9 x 13 inch baking dish .
Top with sliced water chestnuts.
Mix together mushroom soup and sour cream.
Spread this over water chestnuts as the third layer.
Sprinkle package of onion soup mix over sour cream mixture.
Top with Rice Krispies, and drizzle melted butter over all.
Bake at 350℉ (180℃). for 30 minutes.
NOTE: may be made ahead and frozen, omitting Krispies and butter until time to cook.
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