Rating: 4 stars
27 Ratings
  • 5 star values: 10
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2

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.

Recipe by Cooking Light July 2006

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Yield:
10 servings (serving size: about 3/4 cup)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

141 calories; calories from fat 31%; fat 4.9g; saturated fat 2.6g; mono fat 1.3g; poly fat 0.7g; protein 8.6g; carbohydrates 17.9g; fiber 4.1g; cholesterol 15mg; iron 1mg; sodium 484mg; calcium 173mg.
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