Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

When my kids were at home this dish was a frequent request. It's quick to put together for nights when you're on the run, and leftovers can easily be stored in the refrigerator. CLReader.

Recipe by Cooking Light May 1995

Gallery

Credit: Howard L. Puckett; Styling: Cindy Manning Barr

Recipe Summary test

Yield:
5 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 7 ingredients in a medium saucepan; cook over low heat 4 minutes or until cheese melts, stirring constantly. Add the broccoli, and cook 2 minutes or until thoroughly heated, stirring frequently.

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  • Spoon mixture into a 2-quart casserole coated with cooking spray. Bake at 350° for 30 minutes.

Nutrition Facts

174 calories; calories from fat 33%; fat 6.4g; saturated fat 2.9g; mono fat 1.8g; poly fat 0.9g; protein 12g; carbohydrates 19.1g; fiber 3.5g; cholesterol 16mg; iron 1.5mg; sodium 427mg; calcium 304mg.
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