Vegetables: Broccoli Casserole From Scratch |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Skip the canned soup with its sodium and modified starch! This healthy recipe takes only 5 minutes more to make from scratch. Prep Time: 30 minutes Total Time: 55 minutes Use 1 pound of fresh broccoli, chopped and steamed, or two 10-oz packages of frozen broccoli cuts. Ingredients:
1 tbsp olive oil |
1/2 cup onion, chopped |
1 cup fresh mushrooms, chopped |
1/2 tsp onion powder |
1/2 tsp salt |
1/2 tsp thyme, dried |
1/2 tsp black pepper |
1/3 cup all-purpose flour |
1 cup evaporated skim milk |
1 1/2 oz dry sherry or chicken broth |
16 oz chopped frozen broccoli, thawed and drained |
1/3 cup fat free sour cream |
3 tablespoons dry buttermilk powder |
1 cup low fat cheddar cheese, shredded (plus extra for topping) |
1/2 cup egg beaters, original |
3 slices bread, made into crumbs (plus extra for topping if desired) |
Directions:
1. Preheat oven to 400°F. Coat a 3 quart baking dish with cooking spray.
2. Heat the oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes.
3. Stir in mushrooms, onion powder, salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, about 5 minutes.
4. Sprinkle the flour over the mixture; stir to coat. Add milk and sherry or broth, and bring to a simmer, stirring often.
5. Stir in broccoli and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Remove from heat.
6. Stir in the grated cheese, egg beaters, and breadcrumbs. Mix well. Transfer the mixture to the prepared baking dish.
7. Bake the casserole until bubbling, about 15 minutes. Top with extra grated cheese and breadcrumbs if desired. Continue baking 5-10 more minutes until eggs are set and topping is lightly browned. Allow to rest 5 minutes before serving.
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