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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This is a little bit different from a lot of Broccoli Casseroles I have seen. It can easily be made lower-fat by using fat-free cream cheese, fat-free mayo and skim milk. Regular bread crumbs can be substituted for the Panko. Ingredients:
2 (16-ounce) packages frozen broccoli florets, thawed |
cooking spray |
1 1/2 cups milk |
2 1/2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 cup shredded sharp cheddar cheese |
4 ounces cream cheese, softened |
1 cup mayonnaise |
1 cup chopped onion |
1 (8-ounce) can water chestnuts, rinsed, drained, and sliced |
1 cup panko bread crumbs, or regular bread crumbs |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 375°.
2. Arrange broccoli in an even layer in an 13x9-inch baking dish coated with cooking spray.
3. In large saucepan, combine milk, flour, salt, and pepper over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheddar and cream cheese and 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. Bake at 375° for 25 minutes or until mixture bubbly and breadcrumbs are brown.
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