Zesty Broccoli Casserole: sounds like the perfect, quick, and easy side dish! Well, that is if you follow the instructions correctly. I had a heck of a time getting this casserole in the oven let me tell you.
After carefully reading through the instructions, I realized that the frozen broccoli needed to be thawed. Luckily I noticed this about an hour before I needed the casserole to be done because since I did not have a dish big enough to fit all the broccoli in the microwave at once, I had to go in shifts. 30 minutes later, the broccoli was thawed. Shish. I wish I would have just put the bag in the fridge in the morning *side note…do this!*
Then I got distracted by my cat while the milk was in the saucepan and it started to curdle. *side note: when it says to “stir CONSTANTLY,” DO IT!* So after I stirred out some of the lumps (ug), I removed the pan from heat and added the rest of the ingredients. Maybe I should have started over but come on, a little curdled milk never hurt anyone. Right? At least I sampled it first before giving some to Brandon!
The sauce had a unique, cheesy flavor and the onion added a sort of sweetness. Good enough for me! So I poured the cheese mix over the broccoli. It was so thick that it just sort of stayed on the top. hmmm.
I also tweaked the breadcrumb topping a bit by using a combination of wheat bran, flax, and Italian breadcrumbs. It turned out to be a nice combination!
I baked the casserole for just over 25 minutes and upon careful consideration, thought it tasted fantastic. I know I was negative but I ended up really liking it! Brandon, however, thought it was okay and did not jump at the opportunity to take seconds. I brought it in for leftovers though, as I showed in my LUNCHBOX.
Definitely something different! Let me know if you try it out! Oh and I changed my mind since this morning. This broccoli casserole is hitting the spot for lunch!
Zesty Broccoli Casserole
Adapted from Cooking Light.com
3 (10 oz) packages frozen broccoli florets, THAWED
Cooking Spray
1 1/2 cups 1% milk
2 1/2 T all-purpose flour
1/2 tsp salt
1/4 tsp pepper
3/4 cup shredded cheddar
1/2 cup (4oz) 1/3 less fat cream cheese
1/2 cup Hellman’s Olive oil Mayonnaise (the original recipe called for 1 cup fat-free mayo)
3/4 cup chopped onion
3/4 cup breadcrumbs (I used 3 T wheat bran, 1 T flax, 3 T Italian breadcrumbs when I HALVED the recipe)
2 tsp melted butter
OMITTED: 1 (8oz) can water chestnuts, rinsed, drained, sliced…just didn’t have any on hand.
DIRECTIONS:
Preheat 375 degrees.
Arrange broccoli, THAWED in 11 x 7″ baking dish coated with cooking spray.
Combine milk, flour, salt, and pepper in a large saucepan over medium heat, STIR CONSTANTLY until boils. Cook 1 minute or until thick and remove from heat. Add cheddar and cream cheeses, stir until smooth. Stir in mayo and onion. Spoon evenly over broccoli.
Place breadcrumbs in a small dish and mix with melted butter. Sprinkle over casserole and spray bread crumb top lightly with cooking spray. Bake 25 minutes or until mixture begins to bubble.
Nutritional Profile (with 1 cup of fat-free mayo instead of 1/2 cup Hellman’s Olive Oil Mayonaise): 141 calories, 4.9g fat (2.6g sat, 2.6g mono, 1.3 g poly), 17.9g carbohydrates, 484mg sodium, 8.6g protein, 4.1g Fiber, 173 mg Calcium
Delicious recipe! Thanks!
I served this , it was just great. I’m far from what you would refer to as an expert cook, and never like baffling dishes that may get me stressed . Truly is very simple and great tasting, wonderful accompanied by a glass of Burgundy. Many thanks.