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! :)
I really liked this recipe. It's easy and it's yummy. I did follow suggestions from others. I used Swiss cheese instead of cheddar and added some mustard to the sauce. I agree that you can reduce the amount of mayo and I will probably substitute yogurt for the mayo the next time. I might also add a drop or two of chili pepper oil to give it a little more zip. I can see adding some diced cooked chicken or tuna or other veggie, too. Next time I also plan to make the sauce ahead, refrigerate it, and reheat it when I'm ready to bake. That way all I have to do at dinner time is put the broccoli in the pan, pour the sauce over, top with the panko, and bake making it even quicker to prepare.
We loved this dish. The only change I made to the recipe was to reduce the mayo by half. The cooking time was a bit longer than 25 minutes before it became "bubbly" but the dish was wonderful. Water chestnuts added nice texture. We'll be making this again for sure.
Very good recipe, substituted all the fat-free ingredients with either light, 1/3 fat or 2% as this was for a work function and most people there are adverse to fat-free foods. I was nervous about making this as I had to convert it to make in a crock pot and it was the first time I tried this recipe. To make in a crock pot all I had to do was make the sauce on the stove as directed the night before, refridgerated, and toasted the breadcrumbs and butter mixture for about 5 minutes and refridgerated that as well. The next day at work I combined the thawed broccoli and sauce and about 30 minutes before eating I added the breadcrumbs on top. Overall I cooked it on low for about 3 hours prior to the pot luck.