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
How to Make It
Preheat oven to 375°.
Arrange broccoli in an even layer in an 11 x 7-inch baking dish coated with cooking spray; set aside.
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.
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.
Love this recipe! When we have vegetable plate night at our house, this is often the featured dish. It's filling and healthy. My kids love it. Cream cheese and crusty panko are the ticket. I substitute greek yogurt for mayo. I like the flavor better and it's more nutritious. I use fresh, organic broccoli. Sometimes, I use swiss cheese instead of cheddar. Both are delicious. I also make this casserole for holidays and special occasions. Give it a try! :)
While this is not my favorite way to serve (or eat!) broccoli, when the occasion calls for a big comforting casserole to feed a crowd, this is the best I've had. It's so much lighter tasting than the traditional recipes with all the canned soups & processed cheeses. Very good and a big hit at Christmas dinner.
I have made this recipe Several times it's a huge success and my husband and I love it. I don't make any changes to the original Broccoli version, but like to use the cheese sauce with other dishes as well such as potatoes.