Our broader community has access to many more resources offered by the local Cooperative Extension–too many to mention in an article about Broccoli Casserole.
Source: NMSU Department of ACES Cooperative Extension Service
New Mexico State University helps administer one of our state’s best resources–the Cooperative Extension Service. Informally called the “County Extension Office”, this sprawling institution bridges the gap between Agriculture and the broader community. Here is a sampling of what kind of information the County Extension Office offers:
New Mexico State University Version:
Cooperative Extension Services are not exclusive to New Mexico. They are state-run organizations typically funded by both state-level agriculture departments and the U.S.D.A. To provide some context for this, please see how another states Cooperative Extension Service addresses a similar topic (Source: OSU Cooperative Extension Service, Oklahoma):
Oklahoma State University Version
This broccoli and pecan casserole is a great recipe for any season and easy to make!
Ingredients
- 4 cups broccoli florets
- 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
Directions
- Preheat oven to 350oF. Spray a 2-quart casserole dish with nonstick vegetable spray.
- 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.
- 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.
- Sprinkle casserole with bread crumbs and cheese. Dot with remaining butter.
- Bake 20 to 25 minutes, until golden brown.
Serves 8.
*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.
| 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% |
Thank You
Our broader community has access to many more resources offered by the local Cooperative Extension–too many to mention in an article about Broccoli Casserole. Las Cruces Digest will be leaning heavily on this resource to provide readers with information relevant to their day-to-day lives. We are thankful for this resource.
