Yield: 8 servings 2 bags frozen broccoli flowerets, (10 oz each) 1/2 cup roasted red pepper strips 1/2 cup Georgia pecan halves 1/4 tsp. salt 1/4 tsp. black pepper 3 Tbsps. butter, divided 1/4 cup mayonnaise 2 Tbsps. prepared horseradish sauce 1/4 cup dry coarse breadcrumbs 2 Tbsps. grated Parmesan Fresh lemon juice to sprinkle 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 ...

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