Zesty Broccoli Casserole

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.

Yield: 10 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 141
  • Calories from fat: 31%
  • Fat: 4.9g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 8.6g
  • Carbohydrate: 17.9g
  • Fiber: 4.1g
  • Cholesterol: 15mg
  • Iron: 1mg
  • Sodium: 484mg
  • Calcium: 173mg

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

Preparation

  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.
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