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Zesty Broccoli Casserole

Yield 10 servings (serving size: about 3/4 cup)
Regular breadcrumbs can be used in place of the panko in this casserole. If the broccoli florets are very large, cut them into bite-sized pieces.

Ingredients

  • 3 (10-ounce) packages frozen broccoli florets, thawed
  • Cooking spray
  • 1 1/2 cups fat-free milk
  • 2 1/2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup (3 ounces) shredded sharp cheddar cheese
  • 1/2 cup (4 ounces) fat-free cream cheese, softened
  • 1 cup fat-free mayonnaise
  • 3/4 cup chopped onion (about 1/2 medium)
  • 1 (8-ounce) can water chestnuts, rinsed, drained, and sliced
  • 3/4 cup panko (Japanese breadcrumbs)
  • 2 teaspoons butter, melted

Nutrition Information

  • calories 141
  • caloriesfromfat 31 %
  • fat 4.9 g
  • satfat 2.6 g
  • monofat 1.3 g
  • polyfat 0.7 g
  • protein 8.6 g
  • carbohydrate 17.9 g
  • fiber 4.1 g
  • cholesterol 15 mg
  • iron 1 mg
  • sodium 484 mg
  • calcium 173 mg

How to Make It

  1. Preheat oven to 375°.

  2. Arrange broccoli in an even layer in an 11 x 7-inch baking dish coated with cooking spray; set aside.

  3. Combine milk, flour, salt, and pepper in a large saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheddar and cream cheeses; stir until smooth. Stir in mayonnaise, onion, and water chestnuts. Spoon cheese mixture evenly over broccoli.

  4. Place panko in a small bowl. Drizzle with butter, and toss. Sprinkle breadcrumb mixture evenly over cheese mixture. Lightly spray breadcrumb layer with cooking spray. Bake at 375° for 25 minutes or until mixture begins to bubble and breadcrumbs brown.